Ingredients:

  • 1/2 cup (120 ml) Mayonnaise (Good quality)
  • 1 small clove Fresh Garlic, finely minced or grated
  • 1 teaspoon Freshly squeezed Lemon Juice
  • Pinch Fresh Black Pepper
  • 8 slices Thick-Cut Smoked Bacon
  • 4 slices White Sandwich Bread (Sourdough or Pullman loaf preferred)
  • 2 large Ripe Tomatoes (Beefsteak or heirloom), sliced 1/4-inch thick
  • 4 large leaves Iceberg or Butter Lettuce, washed and thoroughly dried
  • 1 tablespoon (15g) Unsalted Butter, softened

Instructions:

  1. Prepare the Garlic Mayo: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and black pepper until fully combined. Set aside to let the flavours marry.
  2. Cook the Bacon: Place bacon in the cold skillet. Turn heat to medium-low. Cook slowly, turning occasionally, until the fat is rendered and the bacon is deeply golden brown and crisp.
  3. Drain Bacon: Remove bacon from the pan and immediately place on a plate lined with paper towels to drain excess fat.
  4. Toast the Bread: Lightly butter one side of each slice of bread. Toast in a clean pan over medium heat or use a toaster until golden brown and crunchy.
  5. Prepare Components: Lightly season the sliced tomatoes with a tiny pinch of salt and pepper. Ensure the lettuce is completely dry.
  6. Assemble the Base: Lay out the four toasted bread slices. Generously spread the garlic mayo on the inside (untoasted side) of all four slices.
  7. Layer the Fillings: On two of the slices (the bottoms), layer the lettuce first, followed by the seasoned tomato slices, and finally, the crispy bacon.
  8. Finish and Serve: Top with the remaining bread slices (mayo-side down). Slice diagonally and serve immediately.