Ingredients
Method
Preparation
- If cooking bacon on the stovetop, heat a large skillet over medium heat. If using the oven, preheat to 400°F (204°C) and line a rimmed baking sheet with foil.
Cooking the Bacon
- Lay bacon strips in the cold skillet, then turn heat to medium. Cook 8–12 minutes, flipping occasionally, until deep golden and crispy. For the oven: bake on the prepared sheet for 15–20 minutes, checking around 12 minutes if slices are thin.
- Transfer cooked bacon to a paper towel-lined plate to drain and cool slightly.
Toast the Bread
- While the bacon drains, toast your bread slices until golden (2–4 minutes in a toaster, or 1–2 minutes per side in a buttered skillet).
Prepare the Tomatoes
- Slice ripe tomatoes about 1/4" thick and sprinkle a tiny pinch of salt to heighten their flavor.
Assemble the Sandwich
- Spread mayo (or avocado mash) on one or both slices of toast and add a smear of Dijon mustard if desired.
- Layer lettuce (if using), tomato slices, and bacon evenly.
- Season with black pepper and additional salt if needed.
Serve
- Top with the other slice of toast and press gently. Cut the sandwich in half if desired and serve immediately.
Notes
To prevent soggy bread, pat tomato slices dry and assemble right before eating. For make-ahead, cook bacon in advance and refrigerate up to 3–4 days. Pair with a crisp green salad, kettle chips, or tomato soup.