I made this when I had beautiful tomatoes, bacon precooked and loved the sandwich. It is really more of a knife and fork meal, but very tasty, and re1ady very quick. I do bake my bacon in the oven in 1/2 strips (about 2 pounds) and when it has cooled and patted down of excess bacon fat, I freeze it in sev eral wide mouth pint jars. Easy to just bring out the amount you need and keep the rest in the freezer.
