BLT sandwich

Ingredients:

• 4 slices of thick-cut bacon (about 120g)
• 2 slices of sandwich bread
• 2 tablespoons (30g) mayonnaise
• 2 large lettuce leaves (such as iceberg or romaine)
• 1 medium tomato (about 150g), sliced
• Salt and pepper to taste
• 1 tablespoon (15g) unsalted butter
• Optional: 1 teaspoon (5g) Dijon mustard
• Optional: 1/2 avocado, sliced

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
2. Arrange the bacon slices on the prepared baking sheet and bake for 15-20 minutes, or until crispy. Remove from the oven and transfer to a paper towel-lined plate to drain excess fat.
3. While the bacon is cooking, toast the bread slices in a toaster or toaster oven until golden brown.
4. Spread one side of each toasted bread slice with 1 tablespoon of mayonnaise. If desired, spread a thin layer of Dijon mustard on one of the slices for extra flavor.
5. Layer the lettuce leaves on one slice of the bread. Top with tomato slices, seasoning them with a pinch of salt and pepper.
6. Place the crispy bacon on top of the tomatoes, followed by the sliced avocado if using.
7. Top the sandwich with the second slice of bread, mayonnaise side down, pressing gently to adhere.
8. In a skillet over medium heat, melt the butter. Carefully place the sandwich in the skillet and grill for 2-3 minutes on each side, or until the bread is crispy and golden brown.
9. Remove from the skillet, cut the sandwich in half, and serve immediately.

Notes:

For a healthier version, you can use turkey bacon or substitute mayonnaise with Greek yogurt. If you prefer your bacon extra crispy, consider using a cast iron skillet for the final step instead of a non-stick skillet. This sandwich is best enjoyed fresh, but if needed, you can store it wrapped in parchment paper in the refrigerator for up to a day.