Place the bacon strips in a cold pan and cook over medium heat until the bacon is crispy, flipping as necessary. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease.

Wash and dry the lettuce leaves thoroughly to remove any dirt. Slice the ripe tomatoes into even rounds, discarding the stem ends. Preparing the vegetables ahead ensures easy assembly later.

Toast the bread slices in a toaster or on a skillet until they are golden brown and crispy. I find that lightly toasting the bread helps it hold up better against the juicy tomatoes and mayonnaise.

Evenly spread about 1 tablespoon of mayonnaise onto one side of each toasted bread slice. Adjust the amount of mayonnaise to taste. If you’re using any optional condiments or toppings, add them now to one or both slices as desired.

To assemble each sandwich, start with a slice of bread, mayonnaise side up. Arrange a leaf of lettuce on the bread, followed by a layer of sliced tomatoes, and then two pieces of crispy cooked bacon from Step 1. Top with another slice of bread, mayonnaise side down. Repeat the process to make all the sandwiches.

Cut each sandwich in half, if desired, and serve immediately. You can arrange the sandwiches on a platter for a classic presentation. For a refreshing twist, I like to serve these with a side of pickles or potato chips.