Photo by Alex Lau, Food Styling by Susie Theodorou
Thick-cut bacon grills much better than thin strips, which have a tendency to get burnt and overly crisp.
- 4 servings
- 1/2 cup mayonnaise
- 1 1/2 tsp. (or more) Sriracha
- 1 lb. thick-cut bacon
- 8 (1/2"-thick) slices white sandwich or Pullman bread
- 2 ripe medium beefsteak tomatoes, cut into thick slices
- Flaky sea salt
- Freshly ground black pepper
- 1/2 head of iceberg lettuce, leaves separated
- Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.
- Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.
- Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.
- Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.
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