Maple Bacon BLT

Preheat oven: Set oven to 400F. Line a sheet pan with parchment paper or aluminum foil for easy cleanup.

Make maple glaze: Whisk together maple syrup, brown sugar, black pepper, and cayenne (if using) in a small bowl until combined.

Prepare bacon: Arrange bacon slices in a single layer on the prepared sheet pan. Brush generously with half of the maple glaze.

Bake bacon: Bake for 10 minutes, then flip bacon and brush with remaining glaze. Continue baking for 8-12 more minutes until caramelized and crispy. Watch carefully - the sugar can burn quickly!

Make maple mayo: While bacon cooks, whisk together mayonnaise, maple syrup, Dijon mustard, and salt. Refrigerate until ready to use.

Prep vegetables: Slice tomatoes into 1/4-inch thick rounds. Wash and dry lettuce leaves, keeping them whole and crisp.

Toast the bread: Butter both sides of each sourdough slice. Toast in a hot skillet or on a griddle until golden brown on both sides, about 2 minutes per side.

Cool bacon briefly: Transfer bacon to a paper towel-lined plate. Let cool for 2-3 minutes - it will crisp up further as it cools and the glaze sets.

Assemble sandwiches: Spread maple mayo on both slices of toast. Layer lettuce on the bottom slice, then tomato slices with a pinch of salt. Add 3 slices of maple bacon. Top with second slice of toast.

Serve: Cut sandwiches diagonally, secure with toothpicks if needed, and serve immediately while the bacon is still warm. Pair with a cup of New England clam chowder for a true Granite State meal!