Begin by making the black pepper mayo by combing all the ingredients together, adding salt to taste.

Heat a large griddle over medium-high heat. Fry the bacon in its own fat until it begins to brown and crisp up. Take the pan off the heat and pour the maple evenly over the bacon.

While the bacon cooks, toast the bread on both sides until golden brown.

To build the sandwiches, lay out the bottom layers, and spread with a generous amount of pepper mayo. Then add a large handful of iceberg lettuce, followed by 2-3 slices of tomatoes. Add a pinch of salt to help bring out the flavour of tomatoes. Lay 3 pieces of bacon on top of the tomatoes, then spread more mayo on the top level of the bread.

Close the sandwich, cut and serve.