Toast 2 slices of bread on both sides under a heated salamander until golden-brown.
Hand pinch 57 g of nduja into a heated, nonstick sauté pan over low heat. Cook until brown and just warmed through.
Spread the nduja out on top of one of the pieces of toast. Shingle 85 g of tomatoes and 3 slices of warmed bacon and 14 g of lettuce on one of the nduja.
Spread 28 g of herb mayonnaise on the second piece of toast. Place the top on the sandwich. Slice the sandwich in half diagonally. Place on a warm serving plate.
English 
French 
