Make the oven bacon:

1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. Place the bacon flat on the sheet pan. Cook in the oven for 15 to 25 minutes, or until the bacon glistens and reaches your preferred crispiness. Set aside.

Prep your tomatoes:

1. If using beautiful summer tomatoes, slice the tomatoes into thick slices, lay them on a plate then sprinkle with salt and a little sugar, if you’d like, to bring out the natural sweet and umami flavors. Sprinkle a dash of freshly cracked black pepper. If using cherry tomatoes, slice them in half and salt and pepper them on a plate.

Make the sandwich:

1. If you have a soft, squishy homemade bread there’s no need to toast but if you’ve got sourdough or something crunchy, my recommendation is to lightly toast it. Slather a good amount of mayonnaise on both sides of the bread. (Don’t be shy, this is a mayo moment.)
2. Layer a couple thick slices of tomato or the halved cherry tomatoes on one slice of bread then add some of the greens and lightly salt them. Add at least 4 slices of bacon (I like to load mine up), over the top. This is a bacon sandwich, after all!
3. You can now customize the sandwich, to make it even more divine, with whatever ingredients you’d like or have on hand, such as marinated red onions, avocado slices, or pesto. Giardiniera or pepperoncini peppers will give a nice kick while a fried or poached egg would just take your BLT to the next level.
4. Close the sandwich and enjoy the magnificence!