When the tomatoes are ripe it's go time for a classic BLT sandwich. Every component counts, but the one that brings your BLT over the top is a simple bacon mayo.
Preheat the oven to 400 degrees F. Arrange the bacon strips on a large sheet pan and bake until crisp, turning once, about 20 minutes. Transfer the bacon to a paper-towel lined plate. Set the roasting pan on a cooling rack to cool just until it turns opaque, about 30 minutes. (To speed up this process, carefully pour the hot bacon fat into a heat-proof dish and chill in the refrigerator.)
When the bacon fat is opaque but still spreadable, whisk it into the mayonnaise. Set it aside.
Slice the tomatoes and set aside all but the best 8 slices for a tossed salad or another use. Season with salt and pepper.
When ready to build a BLT, toast 2 slices of the bread and spread generously and completely with the bacon mayonnaise. Lay two tomato slices overlapping on top and cover with the lettuce leaf (folded, if necessary to fit on the bread.) Lay 3 strips of bacon over the lettuce and top with the other piece of toast.
To serve, flip the sandwich over with both hands. slice in half and serve.
Copyright 2021 Lynne Curry