BLT Sandwich

Prepare the Components

• While the bacon is baking, toast the bread slices in a toaster or under a broiler until light golden brown and crisp.
• Wash the romaine lettuce leaves and pat them completely dry with a paper towel or use a salad spinner.
• Slice the tomato into 1/4-inch thick rounds. Arrange them on a plate and season lightly with the salt and freshly ground black pepper.

Assemble the Sandwiches

• Lay out the 8 slices of toasted bread on a clean work surface.
• Spread 1 tablespoon of mayonnaise evenly on one side of each slice of toast.
• On 4 of the slices, layer 2 lettuce leaves, followed by 2-3 slices of seasoned tomato.
• Arrange 3 slices of crispy bacon on top of the tomatoes for each sandwich.

Serve Immediately

• Place the remaining 4 slices of bread on top, mayonnaise-side down, to complete the sandwiches.
• For a classic presentation, you can insert toothpicks into the corners to hold the sandwich together.
• Slice the sandwiches in half diagonally with a sharp serrated knife and serve immediately to enjoy the perfect contrast of warm bacon and cool, crisp vegetables.