Bacon, Lettuce, and Tomato with Mayonnaise

• 1 pound thick-cut bacon
• 8 slices country bread
• 4 tablespoons Mayonnaise (page 176)
• 1 pound ripe heirloom or beefsteak tomatoes, sliced into 1/2-inch rounds (see Note)
• Sea salt and freshly ground black pepper
• 4 large leaves of Bibb lettuce

1. In a heavy skillet, over medium-high heat, cook the bacon until golden brown and crisp on both sides.
2. Transfer to paper towels to drain.
3. Toast the bread on one side only.
4. Evenly spread the mayonnaise on the toasted side of 4 slices of bread.
5. Place the tomatoes on top of the mayo, making sure that the slices dont overlap and the surface of the bread is covered.
6. Season the tomatoes with salt and pepper.
7. Place the bacon over the tomatoes, followed by the lettuce.
8. Close the sandwiches with the remaining 4 bread slices, toasted side down.
9. Carefully cut into halves and serve.
10. Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.

bacon, country bread, mayonnaise, heirloom, salt

Taken from www.epicurious.com/recipes/food/views/bacon-lettuce-and-tomato-with-mayonnaise-376999 (may not work)