From inthekitchenwithkath.com
(Adapted from J. Kenji López-Alt’s recipe on Serious Eats)
Serves 1
3 strips thick cut bacon (I used Farmland.)
2 slices high-quality sandwich bread (I used Oroweat Country Buttermilk bread.)
4 tablespoons mayonnaise*
1½ cups finely shredded iceberg lettuce (or large crispy lettuce leaves, washed and thoroughly dried)
4 thick slices ripe tomato
Coarse sea salt, such as fleur de sel or Maldon
Freshly ground pepper
1. Turn the oven on Warm. Place the bacon in a large skillet over medium-low heat. Cook, turning often, until the bacon is crisp and that fat has rendered.
2. While the bacon is cooking, prep the lettuce. Shred the iceberg lettuce or wash and dry leaf lettuce if you’re using that.
3. Slice the tomato and get the mayonnaise and salt and pepper ready.
4. Place the cooked bacon on a paper towel on a piece of aluminum foil. Wrap the foil around the bacon and put it in the oven to keep warm while you finish the sandwich.
5. Keep the skillet on medium-low and add the bread to the bacon grease. Toast until it is browned on the first side and then turn it over to brown the second side.
6. Remove the toast from the skillet. Spread the mayonnaise on both slices.
7. Add the shredded (or leaf) lettuce to one slice of bread. Top the lettuce with the tomato slices. Generously sprinkle the tomatoes with salt and pepper.
8. Break the bacon slices in half and lay them over the tomato slices.
9. Top the bacon with shredded lettuce.
10. Put the second piece of toast over the sandwich. Cut in half on the diagonal and serve immediately.
* Kenji’s recipe says to use 2 tablespoons of mayonnaise, but if you watch his video you’ll see that he recommends a generous amount of mayonnaise. He clearly used more than a tablespoon on each slice. I used 4 tablespoons and it seemed just right.