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Ingredients
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Sandwich
Method
Sandwich
Prepare the 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 maple-cured bacon in a single layer on the rack. Bake for 12–18 minutes, turning the pan once halfway if needed, until bacon is crisped to your liking. Remove bacon and transfer to a paper-towel-lined plate to drain and keep warm.
Prepare the tomato
While the bacon cooks, slice the ripe tomato into 1/4-inch thick slices (about 6–8 slices from a medium tomato). Lightly season both sides of the tomato slices with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Set aside.
Dress the spinach
In a small bowl, whisk together the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and 1 teaspoon lemon juice. Place 2 cups baby spinach in a bowl and toss with the lemon-seasoning mixture just until evenly coated — this brightens the greens and helps them wilt slightly from the residual heat of the bacon.
Prepare the mayo
If you like, mix the 3 tablespoons mayonnaise with a pinch of black pepper or 1/4 teaspoon of the lemon juice for a lightly seasoned spread. Taste and adjust.
Toast the bread (optional)
Heat a large skillet over medium heat. Spread butter on one side of each bread slice. Place buttered slices, butter-side-down, in the skillet and toast 1–2 minutes until golden. Alternatively, toast in a toaster or under the broiler until lightly browned. Remove from heat.
Assemble the BST sandwiches
On four slices of toasted bread, spread about 3/4 tablespoon of the prepared mayonnaise on each. Divide the dressed spinach evenly among the four slices (about 1/2 cup per sandwich). Layer 2 slices of the warm maple-cured bacon on top of the spinach for each sandwich. Add 2–3 tomato slices per sandwich on top of the bacon. Finish with the remaining bread slices, mayo side down or spread mayo on both slices if desired. Press gently to compact.
Serve
Cut each sandwich in half on the diagonal if desired and serve immediately while the bacon is warm. Optional: serve with extra mayo or ketchup on the side.