8 slices thick-cut bacon
1/2 cup mayonnaise
1/4 to 1/2 cup chipotle peppers in adobo sauce, chopped
8 slices bread, toasted
4 slices romaine lettuce
1 large tomato, sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
For a smoother mix, use a food processor to make the chipotle mayo. Chipotle mayo can be made 3 days ahead and refrigerated, covered.