Bacon (no lettuce) Tomato Sandwich


This is a guest post by Curt McAdams of Bucky’s Barbecue, from his days with The Cooks Kitchen.

I  hate summer in some ways:

  • I can’t run around in a swim suit all summer, just waiting for the lake to open each day at noon so I can swim all day long.
  • I have to get up by a certain time to go ‘work for the man’.
  • It’s hot, and I have to wear long pants! And socks!

But I also love summer in other ways:

  • Since I live in the country, I see how the corn and soybeans are doing.
  • No school buses are blocking me every morning on my way to work.
  • It’s warm enough in the morning to put the top down on the car.
  • Most important, though… I can get really fresh veggies and fruit, right from the farmers.

Corn on the cob is so good when it’s fresh, just cooked enough to melt butter. All I do is add some salt, and apply toothpicks after dinner.

Beans, peaches (imported, but still fresh)… All good stuff. But is anything better in the summer than a tomato you picked right from your own tomato plant?

Freshly Picked Tomato

I don’t think so. And one of my favorite ways to have tomatoes are on bacon tomato sandwiches (I pass on the lettuce… I just don’t think it adds to the sandwich). Of course, toasted white bread and mayo are musts for this sandwich!

Bacon Tomato Sandwich

Alton Brown had a bit on bacon on his Good Eats show, where he showed how to bake it instead of frying it. I tried this, and it’s the preferred way of doing bacon on my house now:

Put a cooling rack over a cookie sheet. Add bacon strips, making sure the strips don’t hang over the sides of the cookie sheet.

Place the cookie sheet with bacon in a COLD, yes cold, oven, and turn the oven to 400 degrees F. Once the oven is at 400, turn the cookie sheet around 180 degrees and check the bacon every 3 minutes until it’s at the desired crispiness.

The bacon will come out flatter this way, and it won’t make as much of a mess of the kitchen… And you won’t get splattered with bacon grease!

A variation is to add brown sugar on top of each bacon slice, then bake… And you have bacon candy.

Photo & Sandwich Credit to Curt McAdams of Bucky’s Barbecue.  Visit Curt’s main website to learn more about personal chef services and cooking classes in Southwest Ohio.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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