Classic BLT Sandwich

Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Pat the top with additional paper towels to remove as much oil as possible while keeping the bacon warm.

While the bacon cooks, wash and thoroughly dry 4-6 leaves of crisp romaine or iceberg lettuce. Pat completely dry with paper towels or use a salad spinner to remove all moisture for maximum crunch.

Slice 2 large, ripe tomatoes into ¼-inch thick rounds. Choose the firmest, most beautiful center slices and set them on paper towels to drain any excess juice that could make the bread soggy.

Toast 6 slices of your favorite bread (white, wheat, or sourdough) until golden brown and crispy. The toast should be crisp enough to provide structure but not so hard that it's difficult to bite through.

While the toast is still warm, spread a generous layer of high-quality mayonnaise on one side of each slice. Use about 1 tablespoon per slice, spreading it all the way to the edges for even coverage.

On a clean cutting board, begin assembling the first sandwich. Place one slice of toast mayo-side up, then layer 2-3 strips of bacon, arranging them to cover the entire surface evenly.

Add a layer of lettuce leaves on top of the bacon, tearing them if necessary to fit the bread perfectly. The lettuce creates a protective barrier between the bacon and tomato, preventing sogginess.

Arrange 2-3 tomato slices over the lettuce, slightly overlapping them. Season the tomatoes with a light sprinkle of salt and freshly ground black pepper to enhance their natural sweetness and flavor.

Top with a second slice of toast, mayo-side down, pressing gently to compact the layers. Using a sharp serrated knife, cut the sandwich diagonally into two triangular halves for easier eating.

Secure each half with a toothpick or small skewer if needed, especially if the sandwich is very tall. Serve immediately while the bacon is warm and crispy and the toast is still crunchy and fresh.