McCain Likes Mesquite Bacon Lettuce and Tomato Sandwhich

Mesquite bacon, lettuce and tomato sandwich
MAKES 4 SERVINGS

16 thick-sliced mesquite- smoked bacon strips, about 1 pound

4 (6x4-inch) pieces focaccia, ciabatta or other rustic-type bread about 2 inches thick (cut pieces from large loaf)

8 red-leaf lettuce leaves

2 large tomatoes cut into 16 1/4-inch thick rounds

½ cup mayonnaise

Cook bacon in a large heavy skillet over medium heat until just crisp, about 5 minutes per batch. Transfer to a paper-towel lined plate to drain excess fat. Set aside.

Halve each 6 x 4-inch piece of ciabatta horizontally; lightly toast. Spread about 1 tablespoon mayonnaise on each slice of ciabatta.

Top 4 of the slices of ciabatta with lettuce leaf, then with 4 slices of tomato, 4 slices of bacon and finish with lettuce leaf. Place mayonnaise side of remaining 4 ciabatta slices on top of lettuce. Cut each sandwich in half on the diagonal. Serve immediately.