For the roasted tomatoes:
2 plum tomatoes
1 tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
1/2 clove garlic, minced
Salt
Freshly ground black pepper
For the sandwich:
3 slices bacon
3 slices white sandwich bread
3 tablespoons mayonnaise
2 iceberg or romaine lettuce leaves
3 ounces thinly sliced roast turkey
For the roasted tomatoes:
Arrange a rack in the middle of the oven and heat to 450°F. Line a baking sheet with parchment paper.
Halve the tomatoes lengthwise and scoop out the core and the seeds with a spoon or melon baller. Place the oil, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the tomatoes and toss to coat. Transfer to the baking sheet cut-side up and roast until collapsed and completely softened, 25 to 30 minutes. Meanwhile, cook the bacon.
For the sandwich:
Cook the bacon on the stovetop or in the oven until very crispy. Transfer to paper towels to drain.
When the tomatoes are ready, toast the bread. Spread a tablespoon of mayonnaise over one side of each slice of toast. Divide the lettuce over 2 of the slices of toast, tearing them as needed to fit. Divide the tomatoes over the lettuce, then divide the bacon over the tomatoes, tearing them as needed to fit. Divide the turkey over the bacon.
Carefully pick up a topped bread slice, turkey-side up, and place it on the other topped bread slice. Finish by topping with the third slice of bread, mayonnaise-side down. Gently press down on the sandwich to compact slightly.
Using a serrated knife, cut the sandwich diagonally into 4 pieces. Secure each quarter with a toothpick, if desired.
Recipe Notes
- Make ahead: The tomatoes can be roasted and the bacon cooked and stored in the refrigerator for up to 2 days.