Ingredients Jump to Instructions ↓

  1. 6 thick slices applewood- or hickory-smoked bacon

  2. 4 slices top-quality white loaf bread Mayonnaise

  3. 4 crisp leaves iceberg lettuce

  4. 4 slices ripe tomato Salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet, fry the bacon over moderate heat till crisp and drain on paper towels. Lightly toast the bread slices and spread mayonnaise on one side of each slice while toast is still warm. Arrange 2 leaves of lettuce on the mayo side of 2 of the toast slices, top each with 2 slices of tomato, and season with salt and pepper. Arrange 3 slices of bacon over the tomatoes, place the remaining pieces of toast, mayo side down, on top of the bacon, slice the sandwiches on the diagonal, and secure each half with a frilly toothpick. Serve immediately.


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