Lay the bacon in an even layer in a large, cold frying pan. Set the pan over a medium heat and allow the bacon fat to render and the rashers to crisp. This should take between 10-11 mins.

Remove the crispy bacon from the pan, leaving the residual fat, this is what we'll use to cook our toasties.

Thickly slice the tomatoes and season generously with salt and black pepper. Separate the lettuce into leaves and coarsely grate the cheddar cheese.

To build your sandwiches, start with a slice of sourdough, top with mayo, black pepper, cheese, bacon, a couple of thick slices of tomato, more cheese and crown with a mayo'd lid.

Cook the sandwiches over a medium heat in the bacon fat, turning regularly, for 10-12 mins until fully melted and warm all the way through.

Dress the lettuce with olive oil, salt and lemon and serve on the side of your warm, gooey BLT toasties for a hit of fresh crunch.

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