David Chang likes his with hothouse tomatoes, not so juicy, more tart, less sweet than heirlooms. J. Kenji López-Alt toasts the bread in bacon fat. There’s an ongoing foodie debate about adding avocado. We say: Use what’s good and fresh. Traditional BLTs call for lettuce leaves, but shredded lettuce stays together better.

Cook bacon in heavy skillet over medium-high heat until crisp, about 7-9 minutes. Drain on paper towels. Toast bread. Spread mayonnaise on one slice of bread and top with a layer of tomato slices. Season with salt and pepper. Top with bacon slices and shredded lettuce. Spread top slice with mayonnaise and add to sandwich. Cut in half and serve.