Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 8 slices dry-cured bacon, cut in half crosswise
- 2 center-cut slices soft country-style bread
- 1/4 cup mayonnaise
- 3 slices ripe beefsteak tomato, preferably Black Brandywine
- Kosher salt
- Black pepper in a mill
- 6 to 8 leaves very fresh oak-leaf lettuce
Set the frying pan with the bacon fat over medium-high heat. Put the bread in the frying pan, matching the pieces so that what will be the inside of the sandwich is face down in the fat. Fry until the bread is evenly browned, about 5 or 6 minutes. Use tongs to transfer the bread to a work surface, setting it fried side up.
Spread mayonnaise over both pieces of bread. Arrange the tomato slices on one piece, season with a little salt and pepper, and stack the bacon on top, as you might layer pastrami. Set the oak-leaf lettuce on the bacon, and top with the remaining slice of bread, mayonnaise side down. Cut in half, set on several layers of paper towels, and enjoy immediately.
Makes 1 sandwich.
Credits: From The BLT Cookbook by Michele A. Jordan. HarperCollins Publishers. Used by permission.