Tomato Sandwiches

• 4 slices crusty country bread
• 1 fat garlic clove, halved crosswise
• 1 ripe and soft tomato, halved
• Extra-virgin olive oil, for drizzling
• Flaky sea salt
• Mayonnaise, as needed
• 1 ripe but firm tomato, sliced
• Thinly sliced white onion
• 4 slices cooked bacon (optional)

1. Toast the bread.
2. Take each slice and rub one side all over with the cut side of the garlic clove.
3. (The clove should start to disintegrate into the bread.)
4. Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread.
5. Drizzle bread with oil, then sprinkle with salt.
6. Spread mayonnaise over the tomato pulp.
7. Place the sliced tomatoes on top of 2 pieces of the bread.
8. Cover tomato slices with onions and sprinkle with salt.
9. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches.
10. Eat over the sink.

crusty country bread, garlic, tomato, extravirgin olive oil, salt, mayonnaise, tomato, white onion, bacon

Taken from cooking.nytimes.com/recipes/1017666 (may not work)