Killer Sourdough BLT's (minus the L)

Every year a generous relative sends a package of smoked meats from North Country Smokehouse and I was anxious to use up the bacon I had opened recently, so here's what I came up with:

2 slides bacon
2 slices sourdough bread
1 plum tomato, sliced thin into circles
good mayonaisse
olive oil or butter
gruyere cheese, sliced thin

Cook the bacon in a pan until desired crispiness and lay on paper towels. Wipe the pan clean and coat two slices of bread with either olive oil, butter, or margarine on one side. Place those sides down on medium-heat pan. While the bread is frying, coat one side with mayonnaise and lay down the tomato slices, and on the "hot" side place the cheese first and then the cooked bacon.

Cook a minute or two longer then use tongs to meld the sandwich together. Press down with a spatula to flatten it slightly and cook one minute longer on each side until the cheese is melted and the bread is toasted enough to taste. Delicious winter sandwich!

Notes: I skipped the lettuce from the usual BLT but it would add crunch, especially in the summer. Substitute cheddar or swiss if gruyere is not available or too strong for your taste. I'm eager to add grilled onion next time!