• 1 very ripe large tomato or 2 medium-sized very ripe tomatoes, such as heirloom or beefsteak tomatoes
• Kosher salt
• 6 slices thick-cut bacon
• 4 slices toasted bread, medium thickness - sourdough or any type of bread you love on a sandwich
• at least 1/4 cup cup Basil Mayo, more if desired
• 4-6 pieces leafy lettuce, such as butter lettuce, romaine, or Boston bibb
• Flaky salt and freshly cracked black pepper for assembling

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Slice + salt the tomatoes

1. Slice tomatoes into thick rounds using a serrated knife. Arrange on paper towel lined plate. Season both sides of tomatoes with kosher salt and let sit while you prepare the rest of the ingredients.

Crisp the bacon

1. While the tomatoes are salting, crisp the bacon. If you have a go-to method, use that! My preferred method is the cold-pan method when working with only a few slices. Add bacon slices in a single layer to cold skillet (preferably cast iron). 
2. Turn heat up to medium and cook until the bacon just starts to brown on one side, flip bacon, and continue cooking, flipping occasionally, until bacon has developed a beautiful browned color and has begun to ripple throughout. Transfer to paper towel lined plate. Once cooled, break each bacon slice in half to more evenly distribute it throughout the sandwich.

Assemble sandwiches

1. Spread 1 tablespoon of Basil Mayo on one side of each piece of toasted bread. Use more as needed!
2. To the bottom half of each sandwich, add 2 pieces leafy lettuce, and 3 crisped bacon halves.
3. Pat tomatoes dry with paper towel and distribute between the 2 sandwiches. Sprinkle with flaky salt and freshly cracked black pepper. 
4. Top tomatoes with remaining bacon halves followed by the remaining lettuce, and other slice of bread.
5. Slice in half if desired and enjoy immediately!