Description
Make as many of these perfect sandwiches as you need all summer long!
Ingredients
- Thick cut bacon
- Thick sliced sandwich bread
- Mayonnaise
- Sliced heirloom tomatoes
- Sea salt and fresh cracked black pepper
- Iceburg lettuce
Instructions
- Turn the oven on to 375°F and line a baking sheet with foil. If you forget or don’t have foil, don’t worry, it won’t matter anyway because bacon fat gets all over the pan so much that the foil doesn’t do much.
- Lay bacon in a single layer. Place in the oven, whether the oven is properly preheated or not. Bake for about 15 minutes or until the pieces towards the back of the oven are mostly burnt. Remove from the oven and place the slices on a paper towel to drain some of the fat. Then, eat a slice of bacon.
- Place a cast iron skillet over medium heat. Lightly dip both sides of your sliced bread in hot bacon fat. Place in the warm skillet, flipping once or twice to brown on each side. Remove from the pan and smear generously with real mayonnaise. Spread the other slice of bread with mayonnaise too. Just, really do it.
- Layer warm, cooked (obviously) bacon over one slice of bread. Top with sliced tomatoes.
- Season the tomatoes with salt and pepper. Be civilized. Top with the exact right amount of clean iceberg lettuce. Another slice of bread goes on top. Slice that bad boy in half.
- That’s it – You’ve done it.
- Now what? EAT IT!
