The classic bacon-lettuce-tomato sandwich is never better than during tomato season, eaten two-handed, with tomato juices dripping to your elbows. Serve with potato salad, corn-on-the-cob and sweet pickle spears. And plenty of napkins.

Ingredients

• 12 strips bacon, cooked
• 12 slices whole wheat bread
• 1/2 cup mayonnaise, reduced-fat
• 4 leaves lettuce
• 2 large tomatoes, cored, each sliced into 6 slices

Instructions

1. Spread 1 slice bread with 1/2 tablespoons mayonnaise; top with a lettuce leaf.
2. Spread 1/2 tablespoons mayonnaise on each side of another bread slice; place on lettuce.
3. Top with 3 slices tomato and 3 strips bacon.
4. Spread a third slice of bread with 1/2 tablespoons mayonnaise. Invert bread on bacon and press down gently.
5. Cut each sandwich in half or in quarters.