- 12 slices thick cut bacon, cooked to perfection*
- 4 large croissants, cut in half lengthwise
- ¼ cup mayonnaise, split between the croissants and slathered on the cut insides
- 1 large heirloom tomato, sliced
- 1 generous bunch baby arugula, divided between the sandwiches
Cook the bacon using the method you prefer to the level of crispness that you prefer - in case you are wondering, this is what I meant by perfection.* Personally, I'm a fan of pretty crisp bacon for these sandwiches. While the bacon cooks, you can slice and spread mayonnaise on the croissants, slice tomatoes, and - if needed - clean and dry the arugula.
Once the bacon is cooked and drained on paper towels for a minute or two, assemble the sandwiches by placing 2-3 slices of tomato on the croissants and adding arugula and bacon. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes
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