What makes the perfect BLT? It’s simple: simplicity. Folks over at the Tasting Table agree – to build the ultimate BLT there’s no need to get fancy. Stick with the classics. You’ll want to start with White Pullman bread, sliced about half an inch thick. Make sure it’s not too thin because you’re going to fry it. That’s right, fry. Not toast…. Slather mayonnaise on one side and place the bread mayonnaise side down on a skillet, and watch it crisp to perfection. When golden brown, take it off and add mayo to the untoasted side. For veggies, begin by salting the tomatoes to draw out some juice. While the salt is doing its magic, rinse your lettuce. Romaine and iceberg tends to get watery, so go with butter head lettuce (it also lays flat and still has a crunch). Dry your veggies well. Nothing is worse than a soggy sandwich. Finally, we go to my favorite part: the B. Thick-cut bacon is great, but not here. You’ll want thin apple wood-smoked bacon that cooks and crisps easily in the oven. Be sure to not overcook your bacon. The last thing a BLT needs is dry and brittle piece of meat. Now all there is left to do is assemble, enjoy and remember – not all BLT’s are created equal. Fresh and tenderly cared for ingredients make all the difference.