Tomato and Bacon Breakfast Sandwiches Recipe
A perfect summer tomato is a thing of beauty. Put yours to use in this simply satisfying sandwich that's a cousin of the BLT.
Bacon, mayonnaise, and an English muffin are summer tomatoes' best friends. [Photographs: J. Kenji López-Alt]
Nowhere else in the world of produce will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind than in tomatoes. Tomato season is your chance to make one of the finest summer sandwiches you could ask for: thinly sliced, perfectly ripe, in-season tomato, combined with crisp bacon and mayonnaise (preferably homemade) on a toasted English muffin.
Why It Works
- Using only the best in-season tomatoes means tomato slices that are perfectly sweet and juicy.
- Crisp-fried bacon strips provide a nice contrast with the soft tomato.
Read more: Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English Muffin
- Yield:Serves 1
- Active time: 6 minutes
- Total time:6 minutes
- Rated:
Ingredients
Directions
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1.
Cook bacon in a skillet over medium-low heat, turning occasionally, until completely crisp, about 5 minutes total. Drain on a paper towel–lined plate.
-
2.
Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.
This Recipe Appears In
Easiest Summer Ever: Tomato, Bacon, Mayonnaise, and an English MuffinThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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