I used to really, really love a good fresh summer-time tomato sandwich.
I would slather Duke’s mayonnaise on two slices of soft, white bread, plop on the tomatoes, then add salt and pepper. Sometimes I would go ahead and add bacon and lettuce for a BLT, and sometimes I would eat them plain.
I no longer eat soft, white bread (or any other breads most of the time), but when I saw the fresh, vine ripened tomatoes at the produce stand this week, I started craving one.
I decided to make BLT wraps instead, and they were a hit! This simple supper was easy to prepare and didn’t take much prep work at all.
Because I was making a whole pack of bacon, I cooked it in the oven so I could prepare more at one time.
I lined my pan with foil (ran out after only doing one pan) and preheated my oven to 450.
I cooked the bacon around 18 minutes or so and it came out looking like this:
I put three paper towels on a large plate and piled all the cooked bacon on it
We used the iceberg leaves as the wrap, spread them with mayonaise, and then added bacon and tomatoes. I also used some black pepper. SO, SO GOOD!!!!
I plan for this to be a weekly meal for the rest of the summer.
Hope you enjoy!!!