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.
- Yield:Serves 1
- Active time: 6 minutes
- Total time:6 minutes
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.
Spread both English muffin halves with mayonnaise. Lay tomato slices on bottom half, season with salt, and top with bacon. Close sandwich and serve.