This time of year, we all salivate for those fresh from the garden tomatoes. Of course, there are innumerable ways to enjoy their deliciousness, and one of my favorites is a well-assembled BLT. So, with these beauties at their peak, there is no better time to make yourself the ultimate BLT.

Make no mistake, the generic version, the one we all grew up with, is definitely excellent in its own right. However, you will be missing out if you don’t try this amped-up version. It actually takes nearly no additional time to pull together and once you’ve had this, you will not being returning to the old standby. Don’t forget, the quality of the ingredients is essential here, so hit your backyard garden or head out to your local farmer’s market and get the best you can of each.

INGREDIENTS
2 slices, double thick bacon
2 slices bread of choice
1 quality tomato, yours or from farmer’s market, sliced
2 Tbs. extra virgin olive oil
1 Tbs. red wine vinegar
kosher salt
fresh ground pepper
arugula or lettuce of your choice

DRESSING
1/2 cup mayonnaise
1 1/2 tsp. fresh lemon juice
1/4 cup fresh chopped basil
1/4 tsp. cayenne pepper

DIRECTIONS
First, cook the bacon to your desired doneness, but definitely on the crispy side. Meanwhile, combine the dressing ingredients and set aside, until ready to assemble. Also, in a shallow dish or glass pie pan, combine the olive oil, vinegar, salt and pepper. Whisk to combine. Then, core and slice the tomatoes. Add them to the vinaigrette and gently turn to coat them on both sides and let them marinate for at least five minutes.

Next, preheat your broiler and move your oven rack to the top third of the oven. Now, this may seem odd, but you’re only going to toast ONE side of the bread and that’s why you need the broiler. The reason for that is with only one side toasted, the bread doesn’t become so brittle and the soft, un-toasted interior actually holds the sandwich together much better. So, place the bread slices on a cookie sheet and lightly broil/toast them, again to your preferred doneness, usually only a minute or two. Make sure you keep a close eye on them, all broilers are different and these can go from nicely toasted, to burnt in no time.

Now, it’s time to assemble your sandwich. Generously, spread the mayonnaise mixture on both pieces of the untoasted side of the bread. Then, layer the tomato slices, the bacon and the arugula (my favorite!) or lettuce and top with the other bread slice. Finally, what you’ve been waiting for…cut the sandwich in half, serve immediately with a few potato chips and enjoy the fruits of summer.

NOTES
Just an aside regarding the “mayonnaise dressing”, since you will have some leftover…this is absolutely delicious as a spread on a grilled cheese and tomato sandwich. So, do save what’s remaining and the longer it sits, the better it tastes.

I am not sure how to convey just how yummy this sandwich is. Although I love a good, basic grilled cheese sandwich, this is a whole different level of love. Though the ingredients are top notch, none are exotic or out of the ordinary. They do however become something extraordinary when put together and grilled.

INGREDIENTS
2 slices whole grain bread
1 Tbs. butter
2 slices extra sharp cheddar cheese
1 heirloom tomato or vine-ripened
1/2 avocado
3-4 large basil leaves or a generous slather of pesto

DIRECTIONS
First, slather the bread with butter and place, each slice separately, butter side down, in a preheated, low temperature cast iron skillet. Next, add the cheese to one piece of the bread, add the tomato on top of the cheese and lastly, place the basil leaves over the tomatoes. Then, add the sliced avocado to the other piece of bread and season both sides with kosher salt and fresh ground pepper. Then, cover the pan and let sit for about 5-6 minutes to let the cheese melt and the other ingredients warm up.

Finally, when the cheese is melted and oozing and the bread is a nice toasty, golden brown, join the two sides of the sandwich. Press to merge the combined the ingredients, then cut in half. Serve with some chips and a cup of soup for an incredibly delicious and hardy lunch. Perfect for a chilly day.

NOTES
The variations on this are endless. Change the bread type, a dark rye is wonderful, change up the cheese or combine two different cheeses, wonderful. Consider adding some crispy bacon to really amp up the flavor, also wonderful.

Also, it bears mentioning that the better your ingredients, the better the sandwich. Try to find a good, whole grain, artisanal bread and good tomatoes. I used heirloom tomatoes here, however when tomatoes are out of season, you can use a good, vine ripened variety with great results.