The quality of your tomatoes will make or break this simple sandwich.
We like the color contrast of red and yellow heirloom tomatoes, but choose whichever large tomato is ripest.
These little sandwiches are perfect for outdoor picnics orbrunch with the ladies.
Credit: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely
Ingredients
4bacon slices (about 3 oz.
red beefsteak heirloom tomato, cut into 1/4-inch-thick slices
1/4teaspoonblack pepper
1large (8 oz.)
Drain on paper towels.
Spread mayonnaise mixture on 10 bread slices.
Top with remaining 5 bread slices.
Cut each sandwich into 4 pieces, and serve immediately.
Chef’s Notes
Prepare the sandwiches 1 hour ahead, and then refrigerate.
Transport in a container lined with paper towels to keep them in place.
