Because... bacon

Tonight's meal was one of those extremely gourmet meals that I initially spoke about... A BLT. Oh wait, that isn't glamorous at all, it is simply delicious.  One of the greatest and simplest sandwiches in the world that perfectly combines freshness, smokiness, and saltiness.

There are a few key elements to a great BLT. The first is the bacon. Some people may say bacon is bacon, but just like coffee, there are so many varieties that each have their own subtle flavor differences. The best I've ever had was from a farmers' market I go to in Morristown, NJ. It was made from Berkshire pork, had the perfect level of smoke, and great fat content. Tonight I wasn't so lucky to have that great slab of meat, but I did have a wonderful couple of pieces of uncured, applewood smoked, bacon. 

The tomato is very important as well.  I am currently growing two different varieties of tomatoes out side my townhouse, Roma and beefsteak. The Roma is a plum variety that I will be using in my sauces and salsas, but the beefsteak is the king of all sandwich tomatoes. Perfectly meaty with very few seeds and not much tomato water inside. It won't make your sandwich soggy and it adds a great "bulk", for lack of a better term, to the sandwich. 

The lettuce I used tonight was baby romaine. The tight leaves and smaller core, were sweeter than the larger variety and added a great juxtaposition next to the salty bacon. 

I make my BLT as triple decker sandwiches with the bacon being the star if the bitten half, and all other parts on the top. I love the size of the club and gives an extra layer for that ultra healthy condiment, Mayo.

What is the best bacon you have ever had? Do you fry your bacon in a pan, or bake it in the oven?