Fresh sliced bread
12 oz. of thick-cut bacon
¼ cup light brown sugar
¼ cup Dijon mustard
¼ cup honey
Cracked black pepper
Fresh sprigs of thyme
Preheat the oven to 400 degrees and then use a small mixing bowl to combine 1/4 cup each of light brown sugar, Dijon mustard and honey and mix it up.
Then line a baking tray with a sheet of aluminum foil and place a cookie cooling rack on top of that.
Cut the 12-ounce package of thick sliced bacon in half crosswise, lay it out on the rack, brush the top side of the bacon with half of the glaze and place the tray onto the center rack of the preheated oven.
Let that bake for 15 - 20 minutes and then pull the tray out of the oven, use a pair of tongs to carefully flip the bacon over and then brush the rest of the glaze over the top of that side and pop the tray back into the oven for another 15 - 20 minutes.
As soon as you pull the bacon out of the oven a second time, crack a little black pepper over the top and sprinkle some optional fresh chopped thyme over the top and let it cool down to room temperature.
At that point slice and toast the bread if you like, spread a little mayonnaise over each slice, top half of the sandwich with sliced tomatoes, add a pinch of salt if you like, top that with a lettuce leaf or two and finish with 3 or 4 half slices of bacon.