Bacon Lettuce Tomato Toast Sandwich with Homemade Mayo

Ingredients

• 2 pieces Egg yolks (use fresh or pasteurized eggs)
• 1 tsp Dijon mustard (adds flavor to mayo)
• 1 pinch Salt
• 1 tsp White wine vinegar (or apple cider vinegar)
• 240 ml Neutral oil (vegetable or canola) (slowly added while whisking)
• 1 tsp Lemon juice (adds brightness to mayo)
• 4 slices Smoked streaky bacon (prefer thick-cut for more fat)
• 3 slices Potato bread (two thicker outer slices, one thin middle slice)
• 1 medium Tomato (thinly sliced)
• 1 small Shallot (finely minced)
• 3 large Lettuce leaves (torn into bite‑size pieces)
• 1 tsp Sherry vinegar
• 1 tsp Rapeseed oil (for tomato‑shallot dressing)
• to taste Black pepper

Instructions

1. Make homemade mayonnaise

   In a mixing bowl whisk together the egg yolks, Dijon mustard, a pinch of salt and the vinegar until smooth. Then, while whisking continuously, slowly drizzle in the neutral oil in a thin stream until the mixture thickens and emulsifies. Finish with a teaspoon of lemon juice and give a final quick whisk.

   Time: PT10M

2. Prepare tomato‑shallot dressing

   Thinly slice the tomato and place in a small bowl. Finely mince the shallot and add to the tomato. Sprinkle with sherry vinegar, rapeseed oil, a pinch of salt and freshly ground black pepper. Toss gently and let sit for a couple of minutes to soften and release juices.

   Time: PT5M

3. Slice the bread

   Take the potato bread and cut three pieces: two outer slices about 1‑1.5 cm thick for frying, and one thin middle slice (the “core”) that will stay soft.

   Time: PT3M

4. Render and crisp the bacon

   Heat a skillet over low‑medium heat. Add the streaky bacon strips and cook slowly, turning occasionally, until the fat has rendered and the bacon is crisp but not burnt. Remove bacon and set aside, leaving the rendered fat in the pan.

   Time: PT8M

5. Fry the outer bread slices

   Add a splash of extra oil to the bacon fat (about 1 tbsp). Place the two thick bread slices in the pan and fry until golden brown and slightly crisp on each side, about 2 minutes per side. Transfer to a paper‑towel‑lined plate.

   Time: PT4M

6. Warm the middle bread slice

   Reduce the heat to low and add the thin middle slice to the pan for about 1‑2 minutes, just to warm it and let it soak up a little of the bacon fat without becoming crispy.

   Time: PT2M

7. Assemble the sandwich

   Spread a generous layer of homemade mayo on each piece of bread. On the bottom outer slice, layer the tomato slices, then spoon the tomato‑shallot dressing over them. Add the lettuce leaves, then the crispy bacon strips. Place the softened middle slice on top, add a thin drizzle of any remaining mayo, a few more lettuce leaves and a splash of the tomato juices. Top with the final outer slice, press down firmly, and slice in half if desired.

   Time: PT5M

Nutrition Facts

Calories

610

Protein

25 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Egg yolks: pasteurized egg yolks
• Instead of Dijon mustard: yellow mustard, whole grain mustard
• Instead of White wine vinegar (or apple cider vinegar): lemon juice
• Instead of Neutral oil (vegetable or canola): olive oil (will change flavor)
• Instead of Lemon juice: lime juice
• Instead of Smoked streaky bacon: back bacon, turkey bacon
• Instead of Potato bread: sourdough, white sandwich bread
• Instead of Tomato: ripe plum tomato
• Instead of Shallot: red onion (finely diced)
• Instead of Lettuce leaves: baby spinach, mixed greens
• Instead of Sherry vinegar: red wine vinegar
• Instead of Rapeseed oil: olive oil

Equipment Needed

• Mixing bowl
• Whisk
• Chef's knife
• Cutting board
• Frying pan (skillet)
• Spatula or tongs
• Measuring spoons
• Plate for assembly

Critical Steps — Do Not Skip

• Slowly adding oil while whisking to create a stable mayonnaise emulsion.
• Cooking bacon on low heat to render fat and achieve crispness without chewiness.
• Frying the outer bread slices in bacon fat to absorb flavor.

Chef Tips from the Video

• For an extra tang, add a dash of Worcestershire sauce to the mayo.
• If you like heat, stir a pinch of smoked paprika or a few drops of hot sauce into the mayo.
• Use a light hand when pressing the sandwich; too much pressure squeezes out the mayo.

Troubleshooting

Storage

Refrigerator: Mayo will keep 3‑5 days in an airtight container. Leftover sandwich can be wrapped tightly and stored up to 24 hours (bread may become soggy).

Freezer: Do not freeze the assembled sandwich; the mayo separates.

Room temperature: Do not leave the sandwich at room temperature for more than 2 hours due to perishable ingredients.

Make-Ahead Tips

• Homemade mayo can be prepared up to 5 days in advance and stored in the fridge.
• Tomato‑shallot dressing can be made ahead and kept refrigerated for 1‑2 days.
• Cook the bacon a few hours earlier; re‑heat briefly in the pan before assembly.