- 8 slices thick-cut bacon
- 1/2 cup water
- 8 slices artisan bread, buttered and toasted
- 8 Tbsp mayonnaise
- 4 leaves romaine or bibb/Boston lettuce
- 1 large, ripe, in-season tomato, stemmed and sliced, patted dry with a paper towel
In a frying pan over medium heat, add bacon and water and cook until water has evaporated and bacon fat has rendered and bacon is crisp. Transfer to a paper towel-lined plate.
Divide 4 slices of bread on 4 plates. Slather each slice of bread with 1 tablespoon mayonnaise. Divide lettuce among 4 bread slices. Add tomato and bacon and top with remaining 4 slices bread.