Cook the bacon

• Lay the bacon on a room-temperature griddle so it renders in its own fat.
• Cook until nicely crispy, turning as needed.
• Reserve the rendered bacon fat for toasting the bread.

Make the sauce

• Mix the mayonnaise with chopped pickles and pepperoncini.
• Season with black pepper and garlic powder.

Toast the bread

• Toast the bread slices in the reserved bacon fat until golden.

Assemble the sandwich

• Spread the sauce on both sides of the toasted bread.
• Layer the halved bacon slices, pickles, sliced pepperoncini, tomato and lettuce.
• Finish with a grind of black pepper and close the sandwich.