Last Sunday, I had lettuce and a slicing tomato, plus standard white sandwich bread. So I baked up a fresh batch of chile-rubbed bacon, toasted those bread slices, slathered a heap of Duke's mayo onto each side, double-layered that tasty bacon, added the tomato and lettuce, and scarfed up (down?) that sammich in record time. Yum.
Make that double-yum, because with all those perfect ingredients still on hand, that's what served perfectly for lunch the following Tuesday, and it might have been even better.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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