Quote:
Originally Posted by Barbee
Here's how I make mine:
3 slices of 12 grain bread-I like Brownberry
John Morrell Smokey Maple Bacon-about 5 slices
Large thick sliced juicy maters
Lettuce is optional
Mayo
Lightly toast the bread and slather the mayo on all slices, with the middle bread having mayo on both sides. Bacon on one deck of the sandwich, and mater/lettuce in the other deck. Cut on the diagonal. Make sure you have enough tomato on there for the juice to run down your arms when you bite into it. Sop up any juice that drips onto the plate with your sandwich.
It's January. My mouth is watering already...
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That sounds soooooo good right about now
