3 strips thick-cut, naturally cured bacon
2 slices high-quality sandwich bread
2 tablespoons (30ml) homemade or store-bought mayonnaise
1 1/2 cups finely shredded iceberg lettuce
4 thick slices ripe tomato
Freshly ground black pepper
Place a griddle or skillet over medium-low heat.
Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks.
Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer.
Transfer bacon to a paper towel–lined plate and set aside.
Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side.
Flip and brown second side.
Lay toasted bread on a work surface and spread mayonnaise on both top faces.
Divide lettuce evenly between both pieces of bread.
Layer tomato slices on one piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half-slices each, alternating the orientation of bacon in each layer for more structural stability.
Close sandwich and cut in half diagonally.