Another sandwich, this one with leftover bacon! I know; leftover bacon!
Another crustless tomato pie, this one based on Vivian Howard’s. I like the idea of roasting half the drained, cubed tomatoes. I will use the springform pan and breadcrumb ideas from this recipe.
Also, at my local “fancy” supermarket
SF Safeway just started carrying it! I can’t really tell the difference from Best Foods.
I’ve been frying the whole pack, or buying 8 pieces at a time from the butcher, and frying all 8 pieces, then keeping some of the fried bacon in the fridge and freezer in ziplocs lately.
I had some bacon go off and that was a terrible terrible odor I don’t want to deal with ever again.
At HEB it wax $3 off if you bought two. I did.
I cook my bacon in the oven. I buy Costco’s thick sliced bacon that comes in a two-pack. I cut the brick of bacon crosswise, then lay it in a cold sheet pan covered with a piece of parchment to contain splatters. Into a cold oven it goes, set to 425F. After about 16-18 minutes, I’ll turn the pan around, and start checking it after a total of 22 minutes. Sometimes it’s done after 22, sometimes it takes a few minutes more. The cooked bacon (which Spawn2 calls “baked-on”) goes into a zippered bag after it cools. My sheet pan holds about ⅔ of a package, so I put the rest of the bacon in the fridge for later use in something (fried rice is typical). I’ll pour the bacon drippings into a jar that I keep next to the stove, and dip into it whenever I want to fry something that calls for a little bit more of a little bit more.
I cook bacon in the oven, too, but never more than what we are actually going to eat. I’m kinda squicked out by cold, pre-cooked bacon.
410˚F here, turn after 10, turn again after another 5 or so.
I like it crispy with a bit of chew left.
I warm the bacon in a frying pan for a few minutes while I’m prepping the rest of the sandwich (toasting bread, washing lettuce, slicing tomatoes, etc).
Very nice
I really like the look of this. What did you think?
I had just the one slice at room temp and it was better than I had hoped. I pulled together parts from at least three recipes and lost my bearings toward the end, but it turned out fine.
Oh I was just reading the recipe you linked - thought you had followed that one. Did you do the mayo/cheese topping?
Yes…I think. I used the roasted+fresh tomatoes and caramelized onions from the Vivian Howard-like crustless recipe, mayo, egg, and a teensy bit of corn starch from the one of the crustless recipes, but as a topping rather than layers, and some bread “crumbs” ( cubed olive bread toasted with bacon fat) in the bottom of the pan, instead of crumbs or the sliced bread in another recipe. Oh, then topped with sliced, salted, blotted dry tomatoes topped with grated cheese, rather than mixing cheese with mayo-egg topping.
Also this is one of those little cheese cake pans I bought to make cheesecake in my Instant pot but never did.
Swooning over your tomato pie!
Tomatoes are only starting to come in here in Massachusetts because of the very wet start to the planting season. My tastebuds still await their first tomato sandwich of 2025. Expecting my opportunity very soon. Duke’s mayo at the ready.
I guess that would work? Although I’d still prefer my bacon hot over warm, especially on a BLT, which is why I cook it fresh while I do the rest of the sammich prep.
Just reheat the bacon for a minute or two longer if you want hot vs warm. The biggest reason I do it in the oven is heat and timing, including time of year. It’s hot in my neck of the woods when tomatoes are coming in, and I don’t want to heat the house when I have an option. I do the bacon in the evenings when it’s cool - house doesn’t warm up that much from the cooking - and I have bacon nearly ready to go any time I want a BLT, just throw a few slices in a small pan on med-low and let it heat up while I do the rest of the prep.
Today’s BLT with Japanese milk bread, iceberg, Aldi thick-sliced bacon, local FM tomatoes, Duke’s.
Just doesn’t get old.
I do this too, but I usually reheat in the microwave. I don’t love bacon cooked in the microwave, but I find it does a good job reheating it.
