"Naked" because the tomatoes are not coated in flour. This is a very juicy sandwich. To forestall bread-platform failure, layer thus, from bottom: dry toast slice, greens, bacon, tomato, mayo'd top toast slice.
|1||clove garlic, finely chopped|
|8||thick slices challah or other dense but soft bread, toasted|
|4||medium green tomatoes, cored and sliced 1/4-inch thick|
|Salt and pepper, to taste|
|3||cups loosely packed arugula or other peppery greens, rinsed and dried|
1. In a large skillet render the bacon over medium heat until crisp. Transfer to paper towels. Pour off the bacon fat from the pan; reserve about 1/2 cup.
2. In a bowl, stir the garlic and mayonnaise. Spread the mixture on 4 slices of bread.
3. Using 2 skillets (to speed cooking), add 1/4 cup bacon fat to each one. When it is hot, add half the tomatoes to each skillet. Cook, turning once, and sprinkling with salt and pepper, until the slices are softened and colored on both sides.
4. Set the remaining 4 slices of bread on the counter. Add arugula or greens, bacon, tomatoes, and the remaining slices of bread, mayonnaise sides down. Slice and eat while tomatoes are hot.