Cook the bacon low and slow over a skillet or in a 400°F/204°C oven until the fat has rendered and the bacon is really crisp.

Slice the heirloom tomato into at least 1/2 inch (1-2 cm) thick pieces to fit your bread from edge to edge. Add a sprinkle of salt and a couple of cranks of black pepper and let it sit for 10 minutes.

Spread some mayo on one side of each piece of sandwich bread and toast in a pan until golden brown. Lightly toast the side that does not have mayo so it is still a little soft.

Slice the lettuce very finely. Mix a little bit of mayo with the vinegar or acid of your choice (citrus, pickling liquid, etc.) Drizzle the mixture over the shredded lettuce and toss it together to evenly dress the lettuce.

To assemble a sandwich, add some mayo to the top piece of bread. Add the dressed lettuce to the bottom piece. Place the thick-cut heirloom tomatoes in a single layer over the lettuce. Finish with 2 pieces of crispy bacon and the top piece of bread.

Repeat with the second sandwich. Slice and devour.