6 strips bacon
1 large or 2 medium ripe tomatoes, preferably beefsteak type
2 to 3 large crisp lettuce leaves
4 slices best quality bread, preferably homemade
mayonnaise
salt and pepper to taste
Broil the bacon under the broiler until crisp and brown. Drain well on paper towels. Slice the tomato into medium slices; wash and spin the lettuce leaves. Toast the bread, if desired. Spread each slice generously with mayonnaise and assemble the sandwiches. Cut in half and serve with dill pickles, potato salad or chips, or a small green salad. Serves 2.
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