The Perfect BLT

3 strips thick-cut, naturally cured bacon

2 slices high-quality sandwich bread, such as pan de mieux, milk bread or a good brioche

2 tablespoons of your favorite great quality mayonnaise (I love Kewpie!)

1 cup finely shredded iceberg lettuce

2 to 4 thick slices ripe tomato

Maldon Salt

freshly ground black pepper

Place a griddle or skillet over medium-low heat. Add the bacon and place a press or skillet on top of it to keep it flat as it cooks. Cook until lightly browned on both sides and the fat has rendered. Transfer bacon to a paper towel–lined plate to cool and set aside.

Place bread on the same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on the first side. If there is too much bacon fat in the pan, you can remove a little before toasting the bread. Flip and brown second side.

If you find this to be just too much bacon, you can use ghee or oil instead to toast the bread.

Lay the toasted bread on a work surface and spread mayonnaise on both top slices. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.

Break bacon slices in half and layer them onto the sandwich in 3-4 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close the sandwich and cut in half. Serve immediately.

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