HEIRLOOM TOMATO SANDWICH WITH BACON MAYONNAISE

Adding bacon fat and tiny crisp bacon bits to high-quality store-bought mayonnaise takes this tomato sandwich almost into BLT territory — but with plenty of focus still on perfect, juicy heirloom tomatoes. Starting the bacon with water allows it to render more of its fat before it begins to brown. You can pre-season the tomatoes as directed in the Improved Classic Tomato Sandwich recipe, but season them lightly: The bacon and its fat contain quite a bit of salt. The light tang of sourdough sandwich bread balances the rich, salty bacon and sweet tomatoes.

2 slices bacon, sliced into ¼-inchthick strips

½ cup mayonnaise, such as Duke’s 1 teaspoon fresh lemon juice Salt and freshly ground black

pepper

2 large, ripe heirloom tomatoes,

sliced into ¼-inch-thick rounds 8 slices sourdough sandwich bread,

Place the bacon in a small skillet with ¼ cup of water. Cook over medium-low heat, stirring occasionally, until the water cooks off and the bacon has rendered its fat and turned very crisp, about 15 minutes. If necessary, reduce the heat to avoid scorching.

Drain the bacon through a finemesh strainer set over a heatproof bowl. Let the bacon and the bacon fat cool, but don’t let the bacon fat solidify.

Once cool enough to handle, chop the bacon into fine bits and add to a small bowl. Stir in the mayonnaise, lemon juice and rendered bacon fat. Lightly season to taste with salt.

To assemble, season the tomato slices with salt and pepper. Spread about 1 tablespoon of bacon mayonnaise on all 8 slices of bread. Top 4 slices of bread with the tomatoes, then cover with the second slice of bread. Slice in half and serve.

Serves 4.

Per serving: 350 calories (percentage of calories from fat, 38), 9 grams protein, 45 grams carbohydrates, 3 grams fiber, 15 grams total fat (4 grams saturated), 15 milligrams cholesterol, 736 milligrams sodium.

such as Pepperidge Farm