I am surprised not more folks gave this recipe 5 stars. I just made it again last night (this is about the 5th time I've made it) and just ate the leftovers for lunch. Just heating it up had several of my colleagues clamoring at my office door asking where all those wonderful smells were coming from. It is a fabulous dish and not technically difficult at all. John notes he uses 3 pieces of bread instead of 2. I use FOUR! More bread. The bread is FABULOUS. I recommend using fresh sourdough rather than old french.
I've been bakin' my bacon for several years. You need a MUCH hotter oven! I typically set it @ 425 and cook for 17-20 minutes. I recommend cooking spray on top of the foil and yes, definitely a raised-edge cookie sheet.
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