Tomato & Bacon Sandwich
1-2 ripe heirloom or other large tomatoes for slicing
olive oil
kosher salt and freshly ground black pepper
your favorite bacon
sourdough or country loaf
1 garlic clove
1-2 super ripe tomatoes (can be any kind), for grating
Duke’s mayonnaise (or your favorite)
white onion, sliced thin
Slice the tomato into ⅓-inch to ½-inch thick slices. Transfer to a dish and drizzle with olive oil and season with salt and pepper. Set aside while you cook the bacon.
Cook the bacon in a frying pan or the oven until your desired doneness. To cook in the oven, preheat your oven to 400˚F. Line a rimmed baking sheet with parchment paper and arrange the bacon in a single layer. Cook for 12-20 minutes, until your desired level of doneness. Remove and let cool for a couple minutes then transfer to a paper-towel lined plate and blot any excess grease.
Toast the bread, it really needs to be a little dried out and crunchy!
Rub the garlic over one side of each slice of toasted bread.
Cut the tomatoes in half and grate the flesh on the large whole of a box until you reach the skin. Discard the skin. Add a heavy pinch of salt, mix.
Spread mayo down on the bread on the same side that was rubbed with garlic. Place a heavy spoonful of the grated tomato down on the mayonnaise.
Layer with the marinated sliced tomatoes, a few pieces of sliced onion and as much bacon as the bread will fit. Close the sandwich and enjoy.
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