This classic sandwich relies on good ripe tomatoes, thickly sliced bacon, and top-quality crusty bread. Although you might normally shun iceberg lettuce, this is one instance where its crunchiness is welcome. Feel free, of course, to substitute another lettuce such as romaine.
Recipe information
Yield
serves 1
Ingredients
4 slices good-quality thick-cut bacon (1/8 inch thick)
2 slices crusty bread (1/2 inch thick)
1 tablespoon mayonnaise, homemade (page 284) or store-bought
1/2 ripe tomato, cut into 4 slices
1 or 2 iceberg lettuce leaves, washed and thoroughly dried
Preparation
Step 1
Cook the bacon in a single layer in a skillet over medium heat. Turn occasionally, until browned and crisp, 5 to 7 minutes. Drain on a paper towel–lined plate; set aside.
Step 2
Spread one side of each slice of bread with the mayonnaise.
Step 3
Arrange the bacon slices, tomato slices, and lettuce on 1 slice of bread. Top with the other slice of bread, mayonnaise side down.
Step 4
Cut the sandwich in half or in quarters, secure each piece with a toothpick, and serve.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
