MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Extra-Crispy BLT
 Categories: Five, Pork, Breads, Vegetables
      Yield: 4 servings

      1 lb Thin-cut bacon; halved
           - across
      8 sl Large, ripe tomatoes
           - (1/4" thick)
           Salt & black pepper
      1 sm Head iceberg lettuce
      8 sl Airy white bread

  Set the oven @ 400 F/205 C.

  Line a sheet pan with foil, including up the sides. Arrange the bacon
  in a single layer on the lined sheet pan, overlapping pieces slightly,
  if necessary, to fit them all on the pan. Transfer to the oven and
  cook, without flipping, until deep golden brown and curling in spots,
  15 to 25 minutes. (You can put the bacon in as the oven heats up;
  it will help the fat render.) Transfer the cooked bacon to a paper
  towel-lined plate. (You can fold and curl the pieces onto the plate;
  this will add more texture to the final sandwich.)

  Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4"
  thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with
  the rest.) Toast the bread in the toaster or directly on an empty rack
  in the oven, flipping halfway through.

  Spread one side of the toasted bread with mayonnaise and/or mustard.
  Add 2 slices of tomato to half the bread slices. Top with one slab of
  lettuce, then add the bacon. It will be tricky to lay the bacon flat,
  and that's good. Arrange them irregularly, so there are pockets of air
  between the slices.

  Top with the remaining slices of bread. Press down slightly, cut in
  half and eat right away.

  Recipe by Ali Slagle

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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