I love a good sandwich and most of my culinary talent has been invested in the art of producing a sandwich. There are too many good varieties, but like most things there is a single entry that stands as perhaps the greatest stack of food stuck between a few pieces of bread: The BLT.
It doesn't really matter how one prepares most of the BLT - the star of the show is, as it should be the bacon itself. So long as it is piled deep and crisp, most any bacon will do. The best part is, even a dolt who is incapable of cooking any other form of meat (such as myself) can easily learn to fry bacon. When I produce the sandwhich, there are a few things that I try to ensure. First, I only use tomatoes that actually have good flavor - there is absolutely nothing worse than a tomato without taste. This means that the BLT is primarily a summer food for me, though I have had some success using smaller, greenhouse grown tomatoes year round (they tend to be a bit pricy for the job though). Second, I use miracle whip rather than mayonayse, and it seems that I'm one of the few people in the world who would intentionally do such a thing without citing health reasons. And third, if at all possible, I add sliced avacado to the mix. Properly assembled, the sandwhich takes at best 10 minutes to prepare (total prep and cleanup time) and it is packed with more flavor than entire meals. The downside is the incredibly high fat and sodium content, meaning if you want to be healthy it needs to be a rare treat rather than an every day meal.
