Goodness gracious, Labor Day is just around the corner and that’s the end of summer for many of us. That signals the last of those juicy red homegrown tomatoes until next year. The thick skin varieties that are picked green and allowed to ripen in transit to the grocery just don’t compare. So have a good bacon sandwich with a slab of tomato to get you through the winter.
There’s the BLT and then there’s the over the top version which I hope you will try – it’s so good. First get good thick bacon (Applewood or Wright) and bake it in the oven on a rack at 400 degrees for approximately 25 minutes or until crispy and done. I line my sheet pan with aluminum foil usually and it’s an easy clean up when the grease which drips down gets cold, you can just toss the foil away.
Use good bread, thick sliced home-made is great, but we like the wheat berry that is readily available. Some folks prefer their bread toasted, others don’t. Next use good mayonnaise. You may not think it makes a difference and if that’s the case, you probably haven’t tasted the difference. Here in the South, we like Duke’s, but there are other good brands available. Then the tomato – go to your farmer’s market if you don’t have a garden or a friend with a garden. Select those juicy red ones, slice them then sprinkle with salt. Add some crisp lettuce and voila! There you have it. Heaven in a bite! Serve with some sweet potato fries and savor the bite.
Lawsy mercy, does it get any better than this?