Bacon and Tomato Sandwiches
Ingredients
- 4 slices of crusty white bread or sourdough bread
- 6–8 slices of bacon
- 1 large, ripe tomato, sliced into thin rounds
- 3–4 tablespoons mayonnaise or cream cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: a pinch of dried herbs (such as oregano or thyme) or paprika
Instructions
- Cook the bacon:
Place a skillet over medium heat and add the bacon slices in a single layer. Cook them slowly, turning occasionally, until they become golden brown and crispy. This usually takes about 6–8 minutes. Once cooked, remove the bacon from the pan and place it on paper towels to drain any excess fat. Set aside. - Toast the bread:
Lightly toast the bread slices in a toaster or in a dry pan until they are golden on the outside but still soft on the inside. Avoid over-toasting, as the sandwich should remain tender and easy to bite into. - Prepare the spread:
Spread an even layer of mayonnaise or cream cheese on one side of each slice of toasted bread. This adds creaminess and helps balance the saltiness of the bacon. - Add the tomatoes:
Arrange the tomato slices evenly over the spread. Sprinkle lightly with salt and freshly ground black pepper to enhance their natural flavor. If desired, add a small pinch of dried herbs or paprika for an extra layer of taste. - Assemble the sandwich:
Place the crispy bacon slices on top of the seasoned tomatoes, making sure the bacon is evenly distributed so every bite has a good balance of flavors. - Finish and serve:
Top with the remaining slices of bread, spread-side down. Press gently to bring the sandwich together. Serve immediately while the bread is warm, the bacon is crunchy, and the tomatoes are fresh and juicy.
Serving Tips
- This sandwich pairs well with potato chips, fries, or a light green salad.
- For extra flavor, you can add lettuce, avocado slices, or a slice of cheese.
- Best enjoyed fresh, right after assembling, for maximum crunch and taste.