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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 slices of thick-cut bacon in a single layer on the rack (or directly on the foil). Bake 15–20 minutes until crisp to your liking, rotating the pan once halfway through. Remove bacon to a paper-towel-lined plate to drain and cool slightly.
Toast bread
While bacon bakes, spread 2 tablespoons softened butter evenly on one side of each Texas toast slice. When bacon is nearly done (or after removing bacon), toast the buttered-side-down in a skillet over medium heat or place under a broiler/toaster oven until golden and crisp, about 2–3 minutes per side in a skillet or 2–4 minutes under a broiler—watch closely to prevent burning. Keep warm.
Prepare tomato and lettuce
Slice the large ripe tomato into 1/4-inch thick slices (about 4 slices). Wash and thoroughly dry 4 lettuce leaves. Season the tomato slices on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. If using avocado, slice half an avocado thinly now.
Assemble sandwiches
Spread 1 tablespoon mayonnaise on the top side of each of the 4 toasted bread slices. On the bottom slice of each sandwich, layer 2 slices of baked bacon, then 1 tomato slice (or 2 smaller tomato slices), then 1 lettuce leaf (folded if large). Add optional avocado or pickle slices if using. Close with the mayo-spread top toast. Press gently to compact.
Serve
Cut each sandwich in half on the diagonal (optional) and serve immediately while bacon is warm and toast is crisp. Provide extra mayo, pickles, or ketchup on the side as desired.