Ingredients:

  • 8 rashers Smoked Streaky Bacon (thin cut)
  • 1 large Ripe Beefsteak or Heirloom Tomato
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper
  • 4 large leaves Romaine or Iceberg Lettuce
  • 4 slices Sliced White or Sourdough Loaf
  • 4 tablespoons High-Quality Mayonnaise

Instructions:

  1. Wash and thoroughly dry the lettuce leaves. Set aside the measured mayonnaise and have all ingredients ready for assembly.
  2. Slice the tomato into ¼-inch thick rounds. Lay the slices on a paper towel-lined plate, sprinkle heavily with sea salt and pepper, and let sit for 5–10 minutes. Blot the top surface dry before use; this process concentrates the flavor.
  3. Lay the bacon rashers flat in a large, cold skillet (do not overlap). Cook over medium-low heat for 10–12 minutes, flipping frequently, to slowly render the fat until the bacon is deep golden brown and shatteringly crisp.
  4. Transfer the cooked bacon immediately to a wire rack lined with paper towels to drain and maintain crispness. Reserve 1–2 tablespoons of the rendered bacon fat.
  5. Toast the four slices of bread until golden brown and crisp throughout. This can be done in a standard toaster or by frying them in the reserved bacon fat in the skillet for extra flavor.
  6. Generously spread mayonnaise on both inner and outer surfaces of the toasted bread slices.
  7. Assemble the BLT Sandwich: On the bottom slice, place the lettuce (which acts as a moisture barrier), followed by the four rashers of crisp bacon, and finally the seasoned and blotted tomato slices. Top with the remaining toast, slice diagonally, and serve immediately.