Photo by Ngoc Minh Ngo


  • 1 small head lettuce
  • 16 slices white bread, toasted
  • 1 ½ pounds thickly sliced bacon (at least 3 slices per person)
  • 3 ripe tomatoes, cut into 1/4-inch-thick slices
  • 4 dill pickles, thinly sliced lengthwise
  • ½ cup mayonnaise

Cook the bacon in a large skillet over medium-low heat, working in batches, until crisp. Transfer to a plate lined with paper towels. Spread each slice of toast with some mayonnaise; top half the slices with the tomatoes, lettuce leaves, pickles, and bacon. Top with the remaining toast.

View full recipe at My Recipes


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