Ultimate BLT sandwich

To make the mayonnaise, place the egg yolks and mustard into the bowl of an electric mixer. Slowly begin adding the flavourless oil drip by drip. Then, in a thin stream, slowly add the olive oil in the same way. Add the malt vinegar, Tabasco and garlic and whisk to combine. Season with salt and stir through the chopped herbs

Place the bacon into a cold pan and place over medium-low heat. As the bacon begins to sizzle, place something heavy on top of the bacon, such as another pan. Cook slowly, turning occasionally, until the bacon is lovely and crisp (cooking it slowly helps all the fat to render properly) 

To assemble the sandwich, spread a generous layer of mayonnaise on both pieces of the bread

Top with a layer of shredded iceberg lettuce, then the confit tomatoes and the bacon. Close the sandwich and slice in half to serve