📝 About This Recipe
This isn't just a sandwich; it's a seasonal celebration of the perfect culinary trifecta: salty, crunchy, and juicy. By elevating the components with thick-cut pecanwood smoked bacon, vine-ripened heirloom tomatoes, and a scratch-made lemon-herb aioli, we transform a simple diner staple into a gourmet masterpiece. The secret lies in the contrast between the warm, rendered fat of the bacon and the cold, crisp snap of the lettuce against toasted sourdough.
🥗 Ingredients
The Protein
- 8 slices Pecanwood Smoked Bacon (thick-cut for better texture)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Produce
- 1 large Heirloom Tomato (sliced into 1/2 inch thick rounds)
- 4 large leaves Butter Lettuce (washed and patted very dry)
- 1 pinch Flaky Sea Salt (Maldon or similar for seasoning the tomatoes)
The Bread
- 4 slices Sourdough Bread (boule style, sliced 3/4 inch thick)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Herb Aioli
- 1/2 cup Mayonnaise (high-quality or homemade)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely minced)
- 1 clove Garlic (grated into a paste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a wire rack for maximum airflow.
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2
Lay the bacon slices on the baking sheet in a single layer. Sprinkle lightly with freshly cracked black pepper. Do not overlap them, as they need space to crisp.
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3
Bake the bacon for 15-20 minutes, checking at the 12-minute mark. You want it deeply golden and crispy but still slightly flexible in the center.
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4
While the bacon cooks, prepare the aioli. In a small bowl, whisk together the mayonnaise, lemon juice, minced chives, and grated garlic. Set aside in the fridge to let flavors marry.
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5
Slice your heirloom tomatoes into thick rounds. Place them on a paper towel and sprinkle both sides with flaky sea salt. This draws out excess moisture and intensifies the flavor.
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6
Remove bacon from the oven and transfer to a paper-towel-lined plate. Reserved about 1 teaspoon of the rendered bacon fat if you want extra flavor for the bread.
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7
Generously butter one side of each sourdough slice. For an expert touch, mix that reserved bacon fat into the butter before spreading.
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8
Heat a large skillet or griddle over medium heat. Place bread buttered-side down and toast until a deep golden brown, about 2-3 minutes. Toast only the outside for a soft interior bite.
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9
Lay the toasted bread slices on a clean board, toasted-side down. Spread a thick, even layer of the herb aioli on the soft, untoasted side of all four slices.
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10
Layer the bottom slices with two leaves of butter lettuce. The lettuce acts as a moisture barrier to keep the bread from getting soggy from the tomato juice.
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11
Place two thick slices of seasoned heirloom tomato over the lettuce.
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12
Cross-stack 4 slices of bacon on each sandwich. Breaking the slices in half helps ensure bacon in every single bite.
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13
Close the sandwiches with the remaining bread slices. Press down gently to marry the layers.
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14
Slice diagonally with a serrated knife and serve immediately while the bacon is still warm and the lettuce is cold.
💡 Chef's Tips
Always salt your tomatoes 5 minutes before assembly; it transforms the sandwich from good to unforgettable. Use 'oven-frying' for the bacon to ensure perfectly flat, evenly cooked strips that don't curl up. If heirloom tomatoes aren't in season, use Beefsteak or Roma tomatoes, but never refrigerated ones as cold kills the flavor. For a spicy kick, add a teaspoon of Sriracha or chipotle in adobo to your aioli. Don't skimp on the lettuce—use a soft variety like Butter or Bibb for a luxurious mouthfeel rather than just 'crunch'.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt and vinegar chips for a sharp acidic contrast. Pair with a crisp, cold Sauvignon Blanc or a light pilsner beer. A small side of creamy coleslaw or a pickled spear helps cut through the richness of the bacon. For a lighter lunch, serve alongside a simple chilled cucumber and dill salad. A glass of iced tea with plenty of lemon is the classic non-alcoholic accompaniment.