My favorite BLT's are the simplest: bread, mayo, lettuce, tomato, and bacon. What elevates it from good to excellent is the use of excellent ingredients: crusty fresh bread, hand made mayo, quality lettuce (like little jem), heirloom ripe tomatoes, and black forest bacon... that's the way my husband makes em at home and I think it's the best I've had.

I can't say I've ever had a BLT in a restaurant that hit the spot. Making them at home, I use thick-cut whole grain bread, thick-cut bacon fried till crisp around the edges but still chewy in the center, lots of mayonnaise, a twist of the pepper mill, thick slices of tomato, and leaf lettuce, my favorite variety being black seeded stimson, and for the tomatoes I like brandywines for blts. I've never done one at Big Jones because our weekend brunches pretty much take up the whole belly portion of our hogs we get every week.

I suppose I like it pretty simple when it comes to BLT's. It's a given that
the freshness of a good homegrown tomato can really shine, but for me it's
all about miracle whip. I think that in order to do something like a BLT
at a restaurant, it has to be something you cant make at home. With that in
mind, we just rolled out our own BLT at HB: house cured lamb bacon, pickled
green tomatoes, baby arugala, and some homeade hot sauce aioli.

I love making BLT's at home sometimes with Turkey Bacon sometimes the REAL STuff. This time of year is great cause the tomatoes are so good and sometimes I like to add Avocado. Always use a healthy amount of mayo and Brioche is the best!

i get my blt's from Lula, they are in my hood, and i can get a side of slaw
with that. A great blt needs to have a good piece of bread, not too tough
or chewy, toasted, awesome bacon strips (please no pork belly), ripe
tomato, good lettuce like boston or green leaf, i'll even take arugula, and
as important as the bacon is the mayo. homemade first, then hellmans.

new menu coming today...featuring a house lamb bacon BLT on toasted Ciabatta with pickled green tomoatoes, "house hot sauce aioli and baby arugula...
love the combo of salty, sour, hot and sweet....its also all about a good crunch on a BLT

when our green zebras come in, i'll do a green zebra blt with bacon fat mayo and my signature whiskey bacon.
dear mother nature: I NEED TOMATOES
love, cleetus

I love this question as I am a huge BLT fan. I'm not a breakfast person so when I'm dragged out before noon I most often will order a BLT for breakfast. I don't need a fancy one with heirlooms or mache, but I do stress (several times) to the waitress that I want the bacon burnt. I want to touch it and watch it crumble. The bread should NOT be a thick Texas toast, but rather a decent slice of toasted white, not too much iceberg as sometimes people put a wedge on there which blows the whole ratio. GOOD mayo. Hellmann's is one of those brands that deserves it's standing. I find the best BLTs are to be had in a diner. Not a Dennys type of chain but a diner. Preferably on a highway wrapped in shiny aluminum. Preferably run by a Greek guy with a mustache who seats you as his dark haired wife works the cash register. Preferably in my home state of Jersey because we know diners and tomatoes.

I NEVER order BLT's out. I like to make them. A BLT is the second best sandwich known to man, so it's easy to get disappointed. What makes a great BLT is the tomato. The tomato is the success of the sandwich for sure. Of course everything else has to be good, but it's harder to get a great tomato then find great toast! Summer time is prime time for the BLT.