Traditional BLT

• 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

1. Cook the bacon in a single layer in a skillet over medium heat.
2. Turn occasionally, until browned and crisp, 5 to 7 minutes.
3. Drain on a paper towellined plate; set aside.
4. Spread one side of each slice of bread with the mayonnaise.
5. Arrange the bacon slices, tomato slices, and lettuce on 1 slice of bread.
6. Top with the other slice of bread, mayonnaise side down.
7. Cut the sandwich in half or in quarters, secure each piece with a toothpick, and serve.

bacon, crusty bread, mayonnaise, tomato, thoroughly dried

Taken from www.epicurious.com/recipes/food/views/traditional-blt-381825 (may not work)