This sandwich became popular after World War II when supermarkets started carrying fresh lettuce and tomatoes year round.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 6 slices thick-cut bacon
- 4 slices sandwich bread
- 2 Tbsp. mayonnaise
- 4 slices tomato
- 2 lettuce leaves
- Place a skillet over low heat and layer the bacon in the pan, being careful not to overlap the slices. Use tongs to flip them frequently as they cook for 5–7 minutes, or until some of the fat has rendered out of the slices. Increase the heat to medium-high and cook for another 5–7 minutes, or until the bacon is crisp. Place the slices on paper towels to drain.
- Toast the bread and spread mayonnaise on one side of each slice.
- Place the bacon on one slice of bread, add tomato and lettuce and top with the other slice of bread. Serve while warm.