Bacon Deluxe Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the 8 slices of thick-cut bacon in a single layer on the rack. Bake 15–20 minutes, turning the pan once halfway through, until bacon is crisped to your liking. Remove from oven and transfer bacon to a paper-towel-lined plate to drain.

Toast buns

While bacon cooks (or after removing bacon), split the 4 rolls and spread about 1/2 tablespoon butter on the cut sides. Heat a large skillet over medium heat. Toast the buttered sides in the skillet until golden brown, about 1–2 minutes per side. Set toasted buns aside, cut sides up.

Slice tomato and assemble lettuce

Slice the ripe tomato into 4 even slices. Wash and pat dry 4 iceberg lettuce leaves. Prepare optional avocado and pickles if using (slice avocado thinly, have 4 pickle slices ready).

Melt cheese on bacon (optional)

If you prefer melted cheese: place 2 slices of bacon per sandwich on a baking sheet, top each pile with a cheddar slice and return to the oven for 1–2 minutes or until cheese is just melted. Alternatively, place cheese on bacon in the hot skillet for 30–60 seconds.

Assemble sandwiches

Spread about 1.5 tablespoons of the prepared sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, add a tomato slice, then two bacon slices (with cheese, if melted). Add avocado slices and pickles if using. Spoon an additional 1 tablespoon sauce on the top bun and close the sandwich. Serve immediately.

Make the deluxe sauce by combining 6 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce (if using), 1 teaspoon black pepper, and 1 teaspoon garlic powder in a small bowl. Whisk until smooth and taste; adjust salt/pepper or add more vinegar for brightness. Refrigerate until ready to use.

Cut sandwiches in half on a slight diagonal if desired. Serve with fries, potato chips, or a simple side salad. Leftover sauce will keep in an airtight container in the refrigerator for up to 5 days. Store cooked bacon refrigerated for up to 4 days and reheat gently in a skillet or oven.