Since there are so few ingredients, going low-fat on any of them would really compromise the flavor. This should only be made in the summer when tomatoes are perfectly ripe. This makes two sandwiches.
tablespoons buttermilk ranch dressing (Hidden Valley Ranch)
NUTRITION INFO
Serving Size: 1 (153) g
Servings Per Recipe:
2
AMT. PER SERVING% DAILY VALUE
Calories: 326.1
Calories from Fat 182 g56 %
Total Fat 20.3 g31 %
Saturated Fat 5.2 g25 %
Cholesterol 21.3 mg
7 %
Sodium 624 mg
25 %
Total Carbohydrate
28.7 g
9 %
Dietary Fiber 2.1 g8 %
Sugars 4 g16 %
Protein 7.3 g
14 %
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DIRECTIONS
Season the tomato slices with salt and pepper and allow to rest on paper towels to absorb liquid.
In a large cast iron skillet, cook the bacon until crisp (about 15-20 minutes) and drain on a paper towel.
Pour off the bacon fat (but save it for other recipes!) leaving a tiny coating of fat in the pan. Over a very low heat, put the slices of bread in the skillet and warm/toast them on both sides until lightly browned (about 3-4 minutes total).
Remove bread from the skillet and, for each sandwich, top one bread slice with 2 tomatoes, 3-4 slices bacon, 3 lettuce leaves, and 1 tbsp dressing; top with the other bread slice and serve immediately.