Bacon and Tomato Sandwiches 🥓🍅

Cook the Bacon Fry your bacon in a skillet until it is crispy but still has a little chew. Drain it on paper towels. Keep the bacon fat in the pan!
Toast the Bread (The Pro Move) Take your 2 slices of bread and place them in the skillet with the leftover bacon fat. Toast them over medium heat until they are golden brown on both sides. This adds way more flavor than a toaster.
The “Mayo Barrier” Spread a thick layer of mayonnaise on one side of both pieces of toasted bread. Go all the way to the edges. This acts as a “seal” so the tomato juice doesn’t make the bread mushy.
Season the Tomatoes Place your thick tomato slices on a plate. Sprinkle them generously with salt and pepper before you put them on the sandwich. This draws out the flavor.
The Assembly Place the salted tomatoes on the bottom slice of bread. Top the tomatoes with your crispy bacon.
The Squish Close the sandwich with the top slice of bread. Press down gently so the mayo, tomato juice, and bacon fat all start to get to know each other.
Slice and Serve Cut it diagonally (it tastes better that way) and serve it immediately.

The Mayo: In the South, Duke’s is the law. It’s extra tangy and has no sugar, which balances the sweet tomato.
The Tomato Temp: Never use a cold tomato from the fridge. Let it sit on the counter so it’s room temperature; it will be much juicier and more flavorful.
The Salt: Don’t forget to salt the tomato slices directly. If you only salt the meat or the bread, the tomato will taste flat.