BLT

Soak the lettuce in ice water 30 minutes to crisp it, then pat dry.

Slice the tomatoes as thin as possible.

Roast the bacon at 375F on foil set in a rimmed baking sheet, flipping and rotating after about 15 minutes once it browns and curls; pull pieces as they finish and drain on paper towels.

Fry the bread in the rendered bacon fat in a nonstick pan, more on one side than the other.

Spread mayonnaise on both slices.

Layer lettuce, bacon, tomato, lettuce so the tomato never touches the bread.

Lay the bacon flat, stagger the tomato slices so they do not overlap, season with salt and black pepper and top with another leaf of lettuce.

Variation: on toasted marble rye, melt a slice of Munster on the bread, build as above and add an egg fried sunny side up in bacon fat.