|The best sandwich ever....SERIOUSLY!!|
Bake 4-5 thick slices of apple wood bacon on a rack placed over a sheet pan in 350-degree oven for 15 – 20 minutes. Turn over once during the baking. The time varies with thickness of the bacon – so as it nears the end, keep an eye and looks for crisp, flat cooked bacon. It will additionally crisp as it cools. Set aside.
|Baked bacon....makes everything taste better.|
Heat oven to 400 degree F (I use a small toaster oven). Toast both sides of two thick slices of white rustic country bread. Cover one with 3-4 thin slices of Monterey Jack cheese and set in oven to melt, about 4 minutes. Spread about 1 Tb of whole mayonnaise (I prefer Hellman’s or Best Foods brand) onto one side of the other sliced toasted bread, and then top with bacon, 4 tomato slices and 2 leaves of a crunchy lettuce such as iceberg, romaine or butter.
In a small non-stick skillet, melt 1 Tb unsalted butter. Fry 1 large egg over low-medium heat, season with a little salt and pepper (truffle salt is awesome). Turn the egg carefully once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Another way to achieve the same outcome is to place a lid on the skillet once the whites have begun to solidify thereby allowing the heat of the closed skillet to cook the top. I often do this and by using a small spoon scoop some of the melted butter in the skillet up and over the yolk before placing the lid so it will not only add flavor but also heat.
Once the egg is cooked to your liking, slide it gently onto the lettuce and close the sandwich. Place the sandwich on a serving plate. Slice in half gently with serrated knife deliberately cutting across the egg yolk so that it oozes throughout the sandwich – kind of a ready made sauce of creamy richness!