BLTs

Ingredients

• 12 oz bacon (Use bacon that is neither thin nor thick; 12 slices)
• 2 lb tomatoes (4 medium to large tomatoes, cored)
• kosher salt (Season lightly; add another sprinkle to the tomatoes if the bacon is not very salty)
• 1 head iceberg lettuce (Cut 4 crosswise slabs, preferably from the center; reserve the remainder for another use)
• 8 slices white bread (Preferably butter bread)
• mayonnaise (For spreading on the bread; use a very thin layer for griddling and a generous layer for assembly. Estimated amount: about 1/2 cup)

Steps

1. 1

   Heat the oven to 400°F (200°C). Arrange the bacon slices in a single layer on a sheet pan. Once the oven reaches temperature, transfer the pan to the oven and set a timer for 15 minutes.

2. 2

   As soon as the bacon goes into the oven, trim off and discard—or eat—the butt ends of the tomatoes. Cut the remaining tomatoes crosswise into 1/4- to 1/3-inch-thick slices.

3. 3

   Season one side of the tomato slices lightly with kosher salt. Set them aside while the salt penetrates and draws out some water.

4. 4

   Cut four crosswise slabs of iceberg lettuce, each 1/4- to 1/3-inch thick. Preferably cut them from the center of the head, and reserve the remaining lettuce for another use.

5. 5

   Set a heavy skillet over medium heat for 2 to 3 minutes, until it is hot. While it heats, spread a very thin layer of mayonnaise on one side of each bread slice.

6. 6

   Working in batches, place the bread mayonnaise-side down in the hot skillet. Cook for 1 to 1 1/2 minutes, until the mayo-coated side is evenly golden brown and crisp. Remove the slices, stand them on their sides, and lean them against one another so they cool without becoming soggy.

7. 7

   When the 15-minute timer sounds, check the bacon. If necessary, continue baking it for up to 5 minutes more, checking every minute or two, until it is deep golden brown and crisp-looking. It should be almost, but not quite, fully crisp in the middle. Transfer the bacon to paper towels to drain and finish crisping. Taste it; if it is not very salty, add another sprinkle of salt to the tomatoes.

8. 8

   While the bacon is still warm, spread a generous layer of mayonnaise on the untoasted side of each bread slice.

9. 9

   Add the bacon to four bread slices, breaking the strips as needed to fit.

10. 10

    Add one lettuce slab to each sandwich. Remove any floppy outer rings, and trim away a few more if necessary so the lettuce fits the bread and provides a stable layer.

11. 11

    Shingle the salted tomato slices over the lettuce. Top with the remaining bread slices and press lightly with your palm to compress each sandwich slightly.

12. 12

    Do not slice the sandwiches. After taking the first bite, do not put the sandwich down until it is gone.

Notes

The recipe's estimated nutrition is approximately 579 calories, 21 g protein, 40 g carbohydrates, 38 g fat and 7 g fiber per sandwich, though the amount of mayonnaise and the specific bacon and bread will change the totals. The remaining iceberg lettuce can be saved for another use.

Nutrition per serving

• main
• sandwich
• American
• baked
• griddled
• quick
• lunch