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  • Level: Easy
  • Total: 13 hr 40 min (includes pickling time)
  • Active: 1 hr
  • Yield: 12 servings
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27 slices thick-cut bacon

24 leaves green leaf lettuce 

12 deli slices sharp Cheddar

3 large red onions, thinly sliced 

27 slices cooked thick-cut maple bacon 

24 slices soft white sandwich bread 

Serving Suggestions:

Heirloom Tomato and Watermelon Salad, recipe follows

Homemade Mayonnaise, recipe follows

Quick Pickles, recipes follows


Heirloom Tomato and Watermelon Salad:

8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes

4 cups 1 1/4-inch chunks seedless watermelon 

Honey Vinaigrette:

1/4 cup olive oil

2 tablespoon lemon juice 

1 tablespoon honey 

Kosher salt and freshly ground black pepper 


1 1/2 cups feta, cut into 1/2-inch chunks

1/2 cup torn fresh basil leaves

Homemade Mayo:

4 large egg yolks

1 tablespoon Dijon mustard 

2 cups vegetable oil 

Juice of 2 lemons 

1 teaspoon kosher salt 

Pinch freshly ground black pepper 

Quick Pickles:

1 1/2 cups cider vinegar

1/2 cup brown sugar 

1 tablespoon crushed red pepper flakes 

1 tablespoon celery seeds 

1 tablespoon coriander seeds 

1 tablespoon mustard seeds 

1 tablespoon minced fresh dill

1 cucumber, sliced into thin discs 

1 jalapeño, seeded and sliced thinly, optional 

1/2 small onion, thinly sliced 


Special equipment:
a wide-mouth quart size Mason jar
  1. Preheat the oven to 400 degrees F.
  2. Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
  3. Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
  4. Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.


  1. Put the tomato and watermelon chunks in a bowl.
  2. For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
  3. Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.

Homemade Mayo:

Yield: 2 1/2 cups
  1. Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
  2. Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

Quick Pickles:

Yield: 1 quart
  1. Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
  2. Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
  3. Cover and refrigerate for at least 12 hours or up to 7 days.