I chose this version for the best overall preparation category because I think the bread turned out closer to the ideal for the type.
- The Second Bread The Master Recipe: Ciabatta from Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois with commercial yeast.
- The Veggies Organic, homegrown tomato and lettuce grown indoors in my AeroGarden (you can hardly grow lettuce outside after February in South Louisiana).
- The Mayonnaise Hand-whisked using my neighbor’s free-range egg (I trade him bacon for the eggs) using Michael Ruhlman’s recipe from Ratio.
- The Bacon Home-cured, pancetta-style, hickory-smoked (can I get another adjective?) bacon using Michael Ruhlman and Brian Polcyn’s recipe for pancetta for the cure mix; and following the instructions for hot-smoking bacon in Charcuterie: The Craft of Salting, Smoking and Curing.
Salt tomato slices and drain on paper towels so the sandwich isn’t too sloppy.
Nickel-thick layer of mayonnaise on top and bottom of bread. Lettuce on the bottom to help protect the bread from still-juicy tomato slices.
Layer tomato slices (with a little sea salt [I wiped most of it off blotting the tomato slices] and fresh-ground pepper) and bacon on bottom piece of bread.
Looks like two Frankenstein monsters grinning at each other.