Bacon Lettuce and Tomato
A summer classic with juicy beefsteak tomatoes, wonderful crisp lettuce, and savory bacon – with a generous dollop of mayonnaise on toasted, garlic-rubbed bread. I add a bit of pucker by marinating the tomatoes in salt and red wine vinegar for 15 minutes before assembling the sandwich. To keep the innovations going, you can use radicchio for the lettuce and add a bitter note – to the sour. Try this slight variation on a standard and see for yourself – just divinely delicious.
Ingredients
- 4 thick slices of crusty bread
- 1 clove garlic
- 1 beefsteak tomato
- 6 slices of bacon cooked
- red wine vinegar
- salt
- pepper
- mayonnaise
- lettuce
Instructions
- Slice the tomatoes into 1/3-inch slices and lay them out on a plate. Drizzle with red wine vinegar and sprinkle with salt and freshly ground black pepper. Set aside for 15 minutes.
- While the tomatoes marinate, cook the bacon.
- Toast the bread, and then rub with a clove of garlic to infuse the bread.
- Assemble the sandwich by layering two slices of tomato on one slice of bread and spoon a bit of the vinegar tomato juice over the tomatoes to moisten the bread. Layer the bacon, and the lettuce, then slather the top piece of toast with mayonnaise. Cover the lettuce with the bread and press down on the sandwich to flatten and allow more juices to run into the bread.
- Cut in half and serve.