Sometimes you just gotta eat a pile of bacon. I didn’t know what I wanted for breakfast this morning, and pulled out some bacon. I took four thick slices out and cut them in half, and put them on the bacon tray. So that meant 8 short slices of delicious bacon. Now what? I spotted some hot dog rolls, and then it came to me–a little sub of sorts…..a torpedo. Of course, sometimes you have to accent the bacon with a scrambled egg, and you have to then accent that with cheese. So I stacked the bacon on the bun, put the egg on top and the cheese on top of that, and closed it up.

Bam–the bacon and egg torpedo. If I would have thought about it, and if I wasn’t so hungry that I didn’t have time to look for them, I would have thinly sliced up some jalapeno too for some good, clean heat. But hey, it was still pretty good.

One of the best things about bacon is the BLT–bacon, lettuce and tomato sandwich. I’m not quite sure why it all goes together, but it does. You can come up with all kinds of variations, but to me, the simplest form of BLT is the best–bacon, iceberg lettuce, ripe tomato, and mayo on white bread or a white roll. Today I bought some white sandwich rolls and ate two of them, pictured above.

Here is how to do it. First, cook some bacon (yesterday we went over a few ways to do this). I chose to make two kinds–Oscar Mayer center cut bacon and a maple bacon I found today. I mixed the two on my sandwich and they came out amazing. After cooking the bacon (2-4 slices per sandwich), spread some mayo on the bread. Layer cooked bacon, tomato and lettuce, and that’s it! You can add a bit of salt and pepper if you like, or use rye or wheat bread, or even use a wrap, but the basic flavors are key.

Okay, on to come up with more bacon ideas!