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Ingredients
- 3 large beefsteak or heirloom tomatoes, sliced 1/4-inch thick
- Salt, to taste
- 1/3 cup store-bought mayonnaise, such as Hellman's
- 1/2 teaspoon fresh lemon juice
- Zest from 1/2 lemon
- Eight 1/2-inch thick slices of white Pullman or Batard bread
- 8 pieces of butterhead lettuce, like Boston or Bibb
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
1. Preheat oven to 375°. Place the bacon strips in a single layer on a foil-lined sheet tray. Bake the bacon until just crisp, about 8 to 10 minutes.
2. Meanwhile, sprinkle the tomato slices with salt and transfer to a paper towel to drain.
3. Combine the mayonnaise, lemon juice and zest in a small bowl. Spread a thin layer of the lemon mayonnaise on one side of each piece of bread. Working in batches, place the bread, mayonnaise-side down, on a large skillet over medium-high heat and sear, until crisp and golden brown, about 3 minutes. Remove the bread and place on a clean surface, browned-side down, until ready to use.
4. When the bacon is ready, transfer it to a paper towel-lined plate to drain. Strain the rendered bacon fat from the sheet tray through a fine sieve over a small bowl; cover and chill for later use*.
5. To assemble, spread a thin layer of lemon mayonnaise on the untoasted sides of bread, then layer the tomatoes, bacon, and lettuce and top with remaining slices of bread. Slice the sandwich in half or in triangles and serve.
*After enjoying all the bacon you cooked, save the rendered fat and use for sautéing bitter greens, or put a spoonful in your cast-iron corn bread.
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