How do you improve on the classic sandwich? Grill it. Cook the bacon outside (no smoky kitchen!), char the tomatoes, and toast the bread. We prefer thick-cut bacon because it won't crumble in the sandwich. Use a thin, flat fish spatula to turn the tomato slices more easily on the grill.

Pam Lolley


Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox

Recipe Summary test

25 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400°F to 450°F). Place a 12-inch cast-iron skillet or grill pan on grill grates. Working in 2 batches, add bacon to skillet. Cook, turning occasionally, until crisp, 7 to 8 minutes per batch. Transfer bacon to a plate lined with paper towels; let cool 2 minutes. Break each bacon slice in half. Remove skillet from grill; reserve 4 tablespoons drippings.

  • Brush reserved drippings evenly onto 1 side of bread slices. Place bread, greased sides down, on unoiled grates. Grill, uncovered, until lightly toasted, 2 to 3 minutes. Transfer bread to a plate; cover with aluminum foil to keep warm.

  • Place tomato slices on oiled grates. Grill, uncovered, until warmed and faint grill marks appear, about 30 seconds per side. Remove from grill.

  • Spread mayonnaise evenly onto the ungrilled sides of bread slices. Top 4 bread slices evenly (mayonnaise sides up) with bacon pieces, tomato slices, and lettuce. Sprinkle evenly with salt and pepper. Top with remaining 4 bread slices, mayonnaise sides down.