- Super Fast
Why we love it:
- 1 pound Bacon (look for a nice quality one since it’s so simple)
- Bread (8 slices)
- 2 Tablespoons Mayonnaise (divided)
- 2 Heirloom Tomatos (or garden grown!)
- 1 head Green Leaf Lettuce
- Mixed Fruit
Cook the bacon in a sauté pan, flipping as needed and removing from the pan when it’s done to your liking.
To cook in the oven, preheat it to 425 degrees. Lay the bacon in one layer and roast for about 15 minutes, give or take a few to cook to your liking. When done, remove the bacon to a paper towel lined plate to drain (if it sits in the hot pan and grease it will keep cooking).
Slice your bread and smear one side of each slice of toast with mayo; reserve about 2 teaspoons of mayo for the sandwich. Heat a grill pan over medium high and place the mayo side down on the pan. Monitor and rotate while browning. We like to see the outside get deeply golden brown and crisp, then flip and toast the inside (without mayo) just a little bit so it’s not too moist or squishy. Remove to a working surface.
3. L + T
Slice the tomatoes thickly. Wash and dry the lettuce; either slice or fold into squares that are similar to the size of the bread.
Spread the insides of the bread with the remaining mayo and top with tomatoes. Then add bacon, cutting in half as needed. Top with lettuce and the other slice of bread.
Serve, sliced in half, with seasonal fruit on the side.