BLT TOSTADAS WITH SALSA MACHA MAYO

Makes 6

Like the classic summer sandwich, this light but flavorful tostada features bacon, fresh tomatoes and lettuce (purslane greens here). Salsa macha, which hails from Veracruz, Mexico, adds a little warmth and spice to the typical mayonnaise spread, creating a quick lunch or light dinner.

• 6 corn tortillas

• 6 slices bacon

• Canola oil

• 12 ounces ripe tomatoes such as Early Girl or heirloom

• ½ cup mayonnaise

• 1 teaspoon salsa macha, plus more for serving

• 1 cup purslane leaves and tender stems or arugula

• Salt

• 1 lime, halved

Heat a skillet over medium and toast the tortillas in batches on both sides until dried out, but not super crispy or crunchy, all the way through, about 2 minutes per side. Set aside on a plate.

Turn the heat up to medium-high, add the bacon slices and cook, turning occasionally, until golden and crisp, about 10 minutes. (Don’t go too far: slightly pliable bacon is a nice textural contrast to the tostada.) Set aside on a paper towel-lined plate.

Add enough oil to the pan so it’s about 1-inch deep. Once the oil is hot (about 325 to 350 degrees with an instant-read thermometer), fry the toasted tortillas in batches until golden and crisp, about 2 minutes. Transfer to the plate with the bacon and turn off the heat.

Slice the tomatoes into ¼-inch rounds, then set aside. In a small bowl, add the mayonnaise and stir in the 1 teaspoon salsa macha.

To serve, spread the salsa macha mayo on one side of the tostadas, then top with slices of tomato, season with salt and place bacon on the tomato. Trim the purslane to bite-size clusters, then place on top of the tomatoes and bacon, and squeeze the lime over the top. (If you’re using arugula, simply place a bunch on top.) Serve with more salsa macha, if desired.