Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it’s become a staple for me whenever I get the craving.
Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.
How to keep them from curling up into a tube?
It was a crap shoot but I used the old two fry baskets together trick. Keeps them reasonably flat. You’ll still have a couple that get through… for home anything metal that you can hold something down with?