Russian BLT Sandwich

1. Pickling the Iceberg Lettuce

In a large bowl, mix together the water, white vinegar, kosher salt, granulated sugar, minced garlic, and fresh dill. Once the mixture is well-combined, add the iceberg lettuce ribbons. Turn the lettuce gently in the liquid to ensure it's fully coated. Set the bowl aside and let the lettuce soak for at least 30 minutes.

2. Making the Spread

In a small bowl, combine the mayonnaise, minced cornichons or sweet pickle relish, ketchup, lemon juice, kosher salt, and hot sauce. Stir until everything is evenly mixed.

3. Assembling the Sandwiches

Start by spreading a generous amount of the prepared spread on one side of each toasted bread slice. On four of the slices, layer the crisp bacon, thick slices of beefsteak tomatoes, and pickled iceberg lettuce. Add a sprinkle of freshly ground black pepper to taste. Top each with another slice of bread, spread-side down. Use a sharp knife to cut each sandwich in half, and serve immediately.