Ingredients:
- 8 slices Thick-Cut Smoked Streaky Bacon
- 4 slices Sourdough or Pain de Campagne Bread
- 1 large Ripe Beefsteak or Heirloom Tomato, sliced 1/2-inch thick
- 1/4 tsp Fine Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 4 Tbsp Full-Fat Mayonnaise
- 1/2 tsp Fresh Lemon Juice (optional)
- 4 large leaves Romaine or Iceberg Lettuce, cleaned and dried
- 1 Tbsp Unsalted Butter (optional, or use reserved bacon fat)
Instructions:
- Prepare the Components: Lay the bacon slices flat on a wire rack placed over a baking sheet (preferred method for crispness). Combine the mayonnaise and lemon juice (if using) in a small bowl. Wash and thoroughly pat the lettuce leaves dry. Slice the tomato crosswise into 1/2-inch (1.25 cm) thick slices.
- Season the Tomatoes: Arrange the sliced tomatoes on a plate or paper towel. Immediately season generously on both sides with the sea salt and black pepper. Allow to rest briefly to draw out excess moisture.
- Cook the Bacon: Place the bacon in a cold oven and set the temperature to 375°F (190°C). Cook for 15–20 minutes, or until deeply golden and shatteringly crisp. Alternatively, cook the bacon in a large skillet over medium heat until crisp. Remove bacon and place on a paper towel-lined plate to drain, reserving 2-3 tablespoons of the rendered bacon fat.
- Toast the Bread: Return the skillet (or a clean pan) to medium heat. Add the reserved bacon fat (or the butter). Place the bread slices in the hot fat and toast until deep golden brown and crispy on both sides. Remove the bread from the skillet and place on a clean surface.
- Assemble the Sandwich: Generously spread the prepared mayonnaise mixture on the inside of all four slices of toast, edge to edge. Lay the crisp lettuce leaves down on two of the slices (to create a moisture barrier). Arrange the seasoned tomato slices evenly over the lettuce. Place 4 slices of crisp bacon over the tomatoes. Place the remaining two slices of toast on top, mayo-side down. Slice the sandwiches diagonally and serve immediately.