The BLT

Serves 4.

12 slices thin-to-medium-cut bacon
2 of the largest and ripest tomatoes
4 large or 8 small slices of hearts of romaine lettuce or butter lettuce
8 slices white loaf bread 
Salt
Pepper
1/2 cup mayonnaise
Avocado slices or fried egg (optional)
Potato chips, for serving (optional)
Cornichon, for serving (optional)

1. Preheat the oven to 400°F. Cut the bacon crosswise (each strip into two pieces.) Lay the strips on a rimmed baking sheet lined with parchment paper or aluminum foil. Bake in the oven until browned and crisp, 20 to 30 minutes, depending on the thickness. Transfer to a paper-towel-lined plate to soak up excess fat. If you choose, reserve excess bacon fat from the pan, for coating bread slices in it.
2. Using a serrated knife, cut the tomatoes into 1/3-inch thick slices. Arrange on a plate in a single layer. Set aside. 
3. Break the lettuce leaves so they fit nicely on a slice of bread, flattening the spine if it’s too bulky; set aside. 
4. Now, place bread slices on another baking sheet, brushing them with melted bacon fat before, if you choose. Place them under a broiler or in a hot skillet or griddle until just toasted.
5. Time to build your sandwich: season the tomatoes generously with salt and pepper. Set two bread slices, toasted-sides down, on a work surface. Divide 2 tablespoons of mayonnaise evenly on the two bread slices and spread it to coat both sides. Next place 6 small pieces of bacon on one slice, then tomatoes over the bacon, then lettuce over the tomatoes. (If making a BLAT or a BELT, add avocado slices or fried egg, topped with salt and pepper, now!) Top with the other slice of toasted, mayonnaise-d bread. Serve immediately with potato chips and cornichons, if you choose. Repeat with remaining ingredient to make 3 more sandwiches. Recipe by Jill Santopietro.