Ingredients (7)
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thin-cut bacon 12 oz.
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large ripe tomatoes, sliced 3/8-inch thick 1–2
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thick white bread, toasted 8 slices
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green leaf lettuce 12–16 pieces
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kosher salt and ground black pepper, to taste
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small avocados (optional), sliced 2
Steps (5)
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1
Preheat the oven to 400°F. Line a sheet pan with aluminum foil.
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2
Lay out your bacon in one layer and bake for 10–14 minutes, depending on thickness, until crisp. Remove to a paper towel-lined plate to drain.
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3
While the bacon is cooking, place the tomatoes on a paper towel-lined plate so absorb some of the water.
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4
To assemble, spread 1 tablespoon of the Parmesan Ranch dressing on each of the 8 slices of toasted bread. Top four slices with a few lettuce leaves and add 2 tomato slices to each. Sprinkle the tops with salt and pepper.
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5
Divide the bacon between the sandwiches, breaking to fit the bread. Top the bacon with avocado, if using. Top the sandwiches with remaining bread and gently press down. Slice and serve immediately.
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