Steve Courtright's Bin: The Venerable and Delicious BLT

Since I was a kid, I have sought out the BLT (Bacon, Lettuce, and Tomato) wherever and whenever possible. Here is how I do mine at home, or in the field, when I am unable to procure a BLT by other, less labor-intensive, means.

As an initial matter, it is well established that most folks prefer the BLT on toast. Before we go any further, however, we must agree that burnt bread is an abomination to a person with a functioning olfactory system. Heed my warning, this is critical - if you must toast, do so lightly, you are going for texture, yes, and a nice nutty bouquet, but not something which will scrape the enamel from your teeth. Also, note that this is a double-decker. Anything less constitutes an unsuitable lack of intake for a living person. Most of the time, more is better.

Cook bacon. A well-seasoned iron skillet is preferred. I like bacon to be not too crispy. But I acknowledge and respect the need for a difference of opinion. You will see I am not so flexible elsewhere. You have to make your own call on the degree of bacon crispiness.

The tomato must be fresh, firm, juicy. Cut thick for maximum impact.

Choose lettuce according to your preference. Iceberg is fine, romaine is better. Again, use the crispy crunchy parts. This is a serious sandwich, with enough stuff and in such a state as to create the maximum sensory experience. Don't cheat yourself.

Cut the lettuce so that it hangs out of the sandwich. Being polite will get you nowhere when it comes to the essential nature of the BLT. The aim, on the off chance you haven't figured it out yet, is slobbery goodness.

Butter is great on lots of stuff. Not on a BLT. Mayonnaise is the only way to go. Again, don't be shy. Just know that you are gonna want to nap after this.