Ingredients:

  • 6 slices center-cut bacon (about 6 oz / 170 g) — roughly 3 slices per sandwich
  • 1 tablespoon (15 ml) maple syrup or brown sugar (optional, for candied bacon)
  • 4 slices sturdy sandwich bread (sourdough or white sandwich loaf), about 120–140 g total
  • 2 tablespoons mayonnaise (30 ml)
  • 1 tablespoon unsalted butter (14 g) (optional, for buttering bread before toasting)
  • 1 large ripe tomato (about 200 g) — sliced 1/4-inch / 6 mm thick
  • 4–6 leaves romaine or iceberg lettuce (about 40 g) — washed and patted dry
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch smoked paprika or a squeeze of lemon on tomato (optional)

Instructions:

  1. Preheat oven to 400°F (200°C) if using the oven method. Line a rimmed baking sheet with foil and place a wire rack on top.
  2. Cook the bacon — Oven method (recommended): Arrange bacon in a single layer on the wire rack and bake 15–20 minutes until edges are browned and bacon is crisp. For chewier bacon, remove earlier.
  3. Cook the bacon — Skillet method: Lay bacon in a cold heavy skillet, cook over medium heat, flipping occasionally, 8–10 minutes until crisp. Drain on paper towels.
  4. Toast the bread: Lightly butter bread if desired and toast in a skillet over medium heat or in a toaster until golden and slightly firm (about 1–2 minutes per side in skillet).
  5. Prepare tomato and lettuce: Slice tomato 1/4-inch (6 mm). Lay slices on a paper towel, sprinkle lightly with kosher salt, let sit 1–2 minutes, then pat to remove excess moisture. Trim and dry lettuce leaves.
  6. Assemble the sandwich: Spread 1 tablespoon (15 ml) mayo on one side of each slice of toast. Place lettuce on the bottom slice (moisture barrier), add tomato slices, season with black pepper, then top with 3 slices of bacon. Close with second slice of toast, press gently and slice in half if desired.
  7. Serve immediately with your chosen side. If making ahead, cook components separately and assemble just before eating.