Ingredients
Equipment
Method
- Toast the bread until deep golden brown. Dry the romaine leaves with a towel and slice the tomato into ¼-inch thick rounds. Prepare bacon or an alternative until crispy.
- Spread a thin layer of mayo on one slice of warm toast, then layer the romaine leaves, tomato slices, and bacon on top. Cap with the second slice of toast and gently press down.
- Slice the sandwich diagonally and serve immediately with potato chips or a dill pickle.
Nutrition
Calories: 400kcalCarbohydrates: 40gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 4mgIron: 10mg
Notes
For crunchier results, always dry your lettuce and tomatoes before assembling. Feel free to get creative with toppings like avocado, different spreads, or change the bread to suit your taste. This sandwich is best enjoyed fresh, but prepare the components in advance to save time. Store ingredients separately until ready to assemble for the best texture.
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