BLTs

Preparation

1. Step 1

   Heat the oven to 400 degrees. Arrange the bacon slices in a single layer on a sheet pan, and, once the oven is at temperature, transfer the sheet pan to the oven. Set a timer for 15 minutes.

2. Step 2

   As soon as the bacon goes into the oven, trim off and discard (or eat) the butt of the tomatoes and cut the rest crosswise into ¼- to ⅓-inch-thick slices. Season the tomato slices lightly on one side with salt and set them aside, to let the salt penetrate and draw out some water. Cut 4 (¼- to ⅓-inch-thick) crosswise slabs from the lettuce, reserving the rest for another use. 

3. Step 3

   Set a heavy skillet over medium heat for 2 to 3 minutes, to get nice and hot. As it heats up, spread a very thin layer of mayo on one side of each bread slice. Once the skillet is hot, working in batches, cook the slices mayo-side down just until evenly golden brown and crisp on one side, 1 to 1½ minutes. Remove the slices from the pan, stand them on their sides, and lean them against one another so they cool without sogging out. 

4. Step 4

   When the timer goes off, check the bacon and, if necessary, continue cooking until it’s deep golden brown all over and crisp-looking, checking every minute or two, for up to 5 minutes more. It is ready when it is almost but not quite fully crisp in the middle. Transfer to paper towels to drain and further crisp up. Taste the bacon. If it isn’t very salty, add another sprinkle of salt to the tomatoes.

5. Step 5

   While the bacon is still warm, assemble the sandwiches: Spread a generous layer of mayo on the untoasted side of each bread slice. Add the bacon, breaking the slices to fit the bread. Add the lettuce slabs, removing any floppy outer rings (and a few more if necessary to fit the bread). Shingle on the tomato slices, top with the remaining bread and press lightly with your palm to compress the sandwich slightly. 

6. Step 6

   Do not slice, and after your first bite, do not put the sandwich down until it’s gone.