Served on my own sourdough that was toasted in the bacon grease and smothered with homemade mayo.
I only make this sandwich during peak tomato season. My arteries couldn't do this year round.
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
It makes sense not to salt the tomato directly in this context because adding salt will draw out the water and make your sandwich more soggy. You could probably do it right before eating, but I think the saltiness of the bacon would be fine.
I believe the move is to pat the tomatoes dry to remove the excess water after you salt them to avoid them being to wet.
That said, i typically eont salt my tomatoes just cause im lazy and dont want the extra work lol. But if i did go the extra mile, i would salt them for added flavor.