Southern Tomato Bacon Sandwich

Ingredients

For the Sandwiches

• 8 slices thick-cut bacon
• 4 slices sturdy sandwich bread
• 1 large ripe beefsteak tomato, cut into 1/3-inch slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 green-leaf lettuce leaves, dried
• 1/4 cup mayonnaise

Substitutions

• A thin swipe of Dijon can be added with mayonnaise.

Instructions

Step 1: Cook the Bacon

Cook bacon over medium heat until crisp, 8 to 12 minutes, and drain on a rack.

Step 3: Toast the Bread

Toast bread until evenly golden and let it cool 1 minute.

Step 5: Spread the Mayonnaise

Spread mayonnaise to the edges of each toast slice.

Step 6: Build

Layer lettuce, tomato, and bacon on two slices and close with the remaining toast.

Step 7: Slice and Serve

Cut in half with a serrated knife and serve immediately.

Preventing a Watery Sandwich

The salted tomato rest draws moisture to the surface; blotting those slices before assembly keeps the mayonnaise and toast from becoming diluted.

Let the toasted bread cool for a minute before adding lettuce, tomato, and bacon. Very hot toast wilts the lettuce and softens the sandwich faster.

How to Store Leftovers

Cooked bacon can be refrigerated for up to 4 days. Store all components separately and assemble only when serving.

Freeze cooked bacon for up to 2 months; do not freeze assembled sandwiches or tomatoes.

How to Reheat

Re-crisp bacon in a skillet or 350°F oven, toast fresh bread, and add cool tomato, lettuce, and mayonnaise afterward.

What to Serve With It

• potato chips
• fruit salad

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.