Bacon, cheese and tomato, again -- never boring!

A friend gave me some really, really good bacon and a couple of wonderful tomatoes from the farmers market, and it is July, so I had to make my favorite summer sandwich again. But here's a tip:

To cook a bunch of bacon, so you can make sandwiches and salad for the rest of the week, use your broiler. In my gas broiler, if I use the second to the top rack, it's 5 minutes on one side and 3 on the other. Yours might be different. But it's way easier than frying in a skillet, and most of the fat drains off, although you'll still want to drain the bacon on paper towels. Now you can refrigerate and use all week -- as if it would last all week! Too delicious.

Toast the bread very lightly first. (If you don't, it will probably be soggy. If you get it all the way to toast, by the time this is done, it will be burnt toast. Trust me.) Put the bacon on it.  Put the tomato slice on that. If you want to add onion, put the onion slice under the tomato. That's just the way it goes. Then add your favorite cheese, or whichever of your favorite cheese you have, as long as it is a good melting cheese. This is Jarlsberg. I'd recommend anything in the Swiss, Monterey Jack or Cheddar categories. It would taste good with melted brie, Camembert, etc., but might be too much for some people, and definitely messy.

Broil just until cheese is melty/toasty, but don't let the bacon and toast burn! So I can't give you a time, you just have to watch it.