Ingredients
1/4 garlic minced
1/4 cup extra version olive oil
1 cup good quality mayonnaise
4 slices toasted (preferably sourdough) bread
Enough sliced tomato to cover each sandwich on one side
10 slices of good-quality bacon (avoid peppery or heavy cures of maple). The bacon should be cooked, crunchy and well drained.
2 oz fresh greens (can salad mix or from whole lettuce) I am partial to the tops of romaine.
Preparation
Gently warm the olive oil and saute the garlic until it is so and fragrant. Put aside until cool then mix in mayonnaise.
Slice the tomatoes, deseed, and gently salt. Let rest.
Cook the bacon until crisp, put on paper towels and cover with paper towels.
Toast the bread. Place the mayo on one side of each toast, then layer the tomato, bacon and lettuce. Cut in half and serve.
