The first BLT of the season is always a moment to celebrate. Pick a sunny day. Get yourself some good tomatoes (I know, I know, they’re not at their height yet, but do what you can). My friend Dan found his giant beefsteak tomatoes from a farm stand in the valley.
Then you need a loaf of dense-textured bread (I used Acme Bread Company’s classic pain au levain, which a visiting friend had brought me from Berkeley). No pre-sliced loaves, please, or anything too squishy. Do your best.
Fry up some bacon. We used Nueske’s applewood-smoked bacon. Get yourself some leaf lettuce from the farmers market. Maybe a ripe avocado, too.
Dan rubs his bread with tomato before putting the sandwich together to give it a more emphatic tomato flavor. Spread with Best Foods or homemade mayo.