Ya can't make a BLT without B

I do not doubt, not for a minute, that this is a tasty sandwich, but co-optings of "BLT" seriously irk me.

I've experimented with improving the BLT, but none of those experiments have ever involved removing the bacon, roasting the tomato or replacing the lettuce with shredded bok choy - I've made my own mayonnaise (no real difference, but you can herb it), I've chilled the tomato in a freezer just before assembly (improves the overall texture), I've bought preservative-free smoked bacon from Vermont at local farmers' markets (truly incredible), I've even baked my own bread (still haven't really got the hang of it) but avocado has never entered into the picture. The tofu has stayed in the closet. Soy may make you strong and crush your enemies, but it ruins a BLT.

I mean, let's face it: in any other circumstance, lettuce and tomato is a garnish - turkey, lettuce and tomato isn't a TLT, it's a friggin' turkey sandwich. Raising another sandwich to a BLT level of perfection without some serious thought is sacrilegious.

A BLT should look something like this:
...or it absolutely doesn't count.

A recipe isn't really necessary, but some pointers never hurt.

• Cook the bacon slowly and flip it often; bacon burns if you don't pay attention to it.
• As I mentioned before, pop your tomato into the freezer before you start cooking the bacon. It will make it easier to slice and bracingly cold to the teeth.
• And speaking of tomatoes, very, very lightly salting the slices can bring out their flavor, but too much salt will leave the bacon with nothing to do.
  
• The lettuce shouldn't be too crunchy; you can avoid that by cutting out its central ribbing and by layering the leaves on top of each other.
• You can compromise making your own mayo by blending regular mayo with herbs and / or garlic. Don't overdo it, though - the bacon should be the star of the show.
• The bread should be light; toasted white or croissants work great.