Juicy BLT

Ingredients

• 8 slices thick-cut smoked or unsmoked bacon, or 16 thin-cut slices
• 2 heirloom tomatoes, use smaller vine tomatoes outside summer
• 10ml red wine vinegar
• 15ml extra-virgin olive oil
• flaky sea salt
• freshly ground black pepper
• 4 slices good white bread, medium thickness, preferably boule; heavily toasted
• 60ml mayonnaise
• 7.5ml extra-virgin olive oil
• 6 leaves butter lettuce leaves

Instructions

1. Working in batches if necessary, fry the bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer it to a large cutting board.
2. While the bacon cooks, slice the tomatoes crosswise into thin rounds. Transfer them to a plate and marinate with the red wine vinegar, 15ml olive oil, salt and black pepper.
3. Spread one side of each toast generously with mayonnaise, then drizzle with 7.5ml olive oil.
4. Divide the tomatoes and some of their vinegar marinade between 2 toast slices, then top with the lettuce. Lay the bacon on the remaining toast slices and place them over the tomato-topped slices. Press each sandwich closed, cut in half and serve immediately.