Makes 4 sandwiches
8 thick-sliced pepper bacon strips
8 slices Como bread (Grand Central Bakery)
8 large slices tomato, 1/4" thick
4 leaves iceberg lettuce
8
tablespoons mayonnaiseCook the bacon in a large skillet over medium heat until crisp. Drain the bacon slices on paper towels.
Toast the bread slices and spread one tablespoon of mayonnaise on one side of each toasted slice.
Top 4 toasted bread slices with 2 tomato slices each. Add 2 bacon slices and the lettuce leaves on top of the tomato. Place the remaining four toasted bread slices atop the lettuce.
Cut the sandwiches in half with a serrated bread knife and serve with your favorite chips.
Note: Avocado slices could be added to this sandwich to make it even more delicious. The substitution of avocado for the mayonnaise would make this sandwich “heart friendly.”
