"russian" bit

Ingredients

pickled iceberg

½ cup (1.20 grams) water

½ cup (120 grams) white vinegar

2 teaspoons 16 grams) kosher salt

1 teaspoon granulated sugar

1 large garlic clove, minced

1 tbsp chopped fresh dill

1/2 medium (about 12 ounce or 340 gram head iceberg lettuce, cut into 1/2” ribbons

spread

⅓ cup (70 grams) mayonnaise

1 tablespoon (15 grams) minced cornichons or prepared sweet pickle relish

1 tablespoon (15 grams) ketchup

1 tablespoon (15 grams) lemon juice

¼ teaspoon kosher salt

Hot sauce, to taste

assembly

8 slices white sandwich, Pullman. or sourdough broad (W inch or 14 centimeters thick), toasted

1 pound (455 grams) bacon, fried, baked, or grilled until crisp

2 medium beefsteak tomatoes, out into thick slices

Freshly ground black pepper

Directions

Pickle the iceberg: Combine the water, vinegar, salt, sugar, and garlic in a large bowl, and whisk until the sugar and salt dissolve. Add the dill and iceberg, and turn to coat the lettuce evenly. It will not be fully submerged in the vinegar mixture yet. Set it aside for 30 minutes, turning the pieces once or twice. In 30 minutes, the lettuce will become halfway softened and pickle -flavored. You can use it now; or you can cover and chill it for up to 1 week.

Meanwhile, make the spread: Combine all of the ingredients in a small bowl, adding the hot sauce to taste.

Assemble your sandwiches: Spread eight slices of toast with a slick of the dressing, and arrange the bacon and tomatoes on top of half the slices.

Grab a tongful of iceberg. shaking off the extra vinegar, and pile it on each of the sandwiches. Close your sandwiches with the remaining slices of bread. Cut in half and eat right away.