Juicy BLT

• 8 slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
• 2 heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
• 2 teaspoons red wine vinegar
• 1 ½ tablespoons extra-virgin olive oil

Flaky sea salt

Freshly ground black pepper

• 4 slices good white bread (medium thickness, boule is preferable), heavily toasted
• ¼ cup mayonnaise
• 6 butter lettuce leaves

1. Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
2. While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
3. Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
4. Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
5. Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.