- 4 slices bacon, cut in half
- 1 tablespoon butter, soft
- 2 slices sourdough bread
- 2 leaves lettuce
- 2 thick slices of heirloom tomatoes
- Kosher salt
- Freshly ground black pepper
Cook the bacon slices in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Wipe bacon grease out of the skillet and return to the stove top.
Butter both sides of the bread slices and toast in the same skillet you used to cook the bacon. Toast until the bread is lightly browned.
Once the bread is toasted, spread mayonnaise over one side of each piece of bread. Arrange the lettuce, cooked bacon and tomato slices on one slice of bread. Sprinkle kosher salt and freshly ground black pepper on the top of the tomato slices and place the second slice of bread, mayo side down, on top.