Club Sandwich

Instructions

1. Lay the 2 rashers of streaky bacon in a cold dry frying pan and set over medium heat. Cook 5-6 minutes, turning once, until the fat has rendered and the bacon is crisp and deep red-brown. Lift onto kitchen paper to drain, then snap each rasher in half.
2. Toast the 3 slices of white bread until evenly golden and crisp on both sides but still soft in the centre. Trim the crusts if you like the classic diner look, and lay the toasts out flat so they do not steam and soften.
3. Spread the 1 tbsp of mayonnaise thinly and right to the edges over one side of each toast, one face of the top and bottom slices, and both faces of the middle slice.