A Perfect Bacon, Lettuce, and Tomato Sandwich

Jennifer McLagan

Adapted from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Ten Speed Press, 2009)

"Is it possible to improve upon this classic sandwich? I think so, by adding another layer of flavor with my Bacon Mayonnaise. It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for 4 sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid."


Bacon Mayonnaise:
  • 1 egg yolk
  • 3/4 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper
  • 1/2 cup liquid bacon fat
  • 2 tablespoons bacon mayonnaise
  • 2 slices of your favorite bread
  • 1 lettuce leaf
  • 2 or 3 slices tomato
  • Freshly ground black pepper
  • 3 or 4 slices cooked bacon


To prepare the bacon mayonnaise, combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.

Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper. Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.


1 sandwich