Speaking of my childhood and what I ate, this was another popular lunch item in my mother’s repertoire. It was a very good day when she would take the time to make this for all of us, and I remember that I usually ate three of them if I was allowed to. It involves bacon, which is the mascot of all foods in my family; it’s the uniting force. You can make this sandwich without bacon, but as I keep saying, why would you? Unless you don’t have any, that is, and you are craving this combination. Or you are a vegetarian, perhaps.
The base is English muffin. Back in the day, the only choice was Thomas’s. But now there are lots of really good, wholesome organic whole grain English muffins. That’s what I use. However, you could make this with a good crusty bread, too.
2 English muffins (preferably organic and whole grain, although my mother would turn in her grave if she knew I said that)
Miracle Whip or mayo (if you are that type)
8 pieces bacon
1 ripe tomato
4 slices American cheese
1. Toast the English muffins (seriously, don’t skip this step).
2. Turn on the broiler (now that I think about it, my mother really did love to broil things).
3. Cook up the bacon until crispy.
4. Slice the tomato.
5. On each toasted English muffin, spread a liberal dose of Miracle Whip or mayo. Then add a slice of tomato. Then add two pieces of crispy bacon. Top with the sliced American cheese.
6. Put under the broiler until the cheese is melted and golden.
7. Eat—but don’t eat too quickly or you will burn the roof of your mouth from the hot cheese. Trust me on this. I know.