That looks wonderful. I'd have it for dinner if DH would only eat one. After all these years with my encouragement, he's still not a fan of tomatoes that are not cooked or sundried. I do have the makings for that sandwich and thought I'd treat myself at lunch tomorrow. It's not my lettuce but will be good (I have butter lettuce and baby spinach and will do a mix).

Around here, its every man for himself at lunch. Both the contents and the timing.

I'll bring the bread and share a BBLT with you!

Patience shown with the latticed bacon. Wow.

Lattice bacon? Has my world just shifted further toward glory??

Yummy! DH and I have been eating BLAT's (with avodado) and the juices running down our arms!!

I'm with you on the BLATS!

Oh, and purple cherokes!

I have 34 tomatoes on my kitchen counter right now. And I took a dozen over to my daughter.

But I'm a vegetarian so salads for me.

I have been having a toasted tomato sandwich everyday for lunch for the last week or so. Sometimes I add bacon. Always salt, pepper and mayo on ordinary white square bread. Years ago there used to be a bread called scone bread that was dusted in flour and made the best tomato sandwich. Normally I don't eat white "squishy" bread but I do when it is tomato season. My usual bread is rye or light rye for all other sandwiches. The field tomatoes are so good right now.

FORGET the B and L, I have no need for anything but tomatoes in the sandwich this time of year!! If one is going to add bacon it doesn't really matter what sort of tomato or lettuce, bacon is the star then! That's more of a winter fare in my home!

I've been eating BLTs regularly for the last month or so but not spending as much time making them artistic as Dcarch. The bread must be toasted for mine. I don't care for the bacon to get so crunchy that it shatters when you take a bite. Just a hint of limp is where I like it.

Wow! I don't think I've ever seen bacon woven like that! Well done!

Looks delicious!

I'm not sure I would have the patience for partially dehydrating the tomatoes. I don't have any homegrown ones so not worth the effort. I like the juicy combination of tomato and the mayo so I'm happy regardless. Maybe I'l make blt's for lunch today.

More beautiful food porn!

YES! Our tomatoes are just now coming on strong--so I see BLT's in our future, too. I prefer a "BLAT"-bacon, lettuce, tomato and avocado. My husband likes a "BLOAT"--he adds onion to his. But--as pretty as that picture is, I think I won't be weaving our bacon!!

I would want mayo too. Lovely!

@ vegetarians/vegans, have you ever tried Bac'uns - vegetarian bacon flavored bits? I haven't bought them in awhile, but I used to use them for BLTs and fried egg breakfast sandwiches. I also used to make a sort of bacon jam with them by mixing them with mayo and a little maple syrup.

For BLTs, I would spread mayo on both slices of bread/toast and then sprinkle the bits on thickly - actually a lot less messy to eat than a 'real' BLT.

Yum! My favorite perk of the season! I need to make it with avocado. I know I would love it!!

I'm with Lone Jack. My white bread has to be toasted, BUT, my bacon must be very crispy.

Isley, I'm with you on the lots of mayo.

When there is bacon and tomato it is a medley of flavors for me. ( Ohhhh, now I have to have one for lunch! )

Kate - I'm about to get a package of bacon out too. I haven't had a BLT since Friday's lunch. I'm 'jonesin'! lol

Nice!

Never heard them called a blat. Here it's called a BLTA since the avocado is an addition to tradition.

I prefer the traditional comfort food /diner version, with or without the avocado depending on my mood, over the upscale ones that abound. I feel that way about most comfort food. It's comfort food because it is what we remember. I don't want my food deconstructed, I don't want a French Dip on some 7 grain with flax seeds and spinach leaves. Leave my comfort food alone. :-)

Always toasted bread no matter what kind. Bacon, good amount of mayo and tomato. I would not have the patience for making it pretty. I WANT it now!! LOL

Slightly toasted country white bread, mayo and crispy bacon for me with romaine, Cherokee Purples from the garden and sliced avocado. I eat it over the kitchen sink with tomato juice running down my arm. A not to be missed seasonal treat. Better than sex LOL!

Always toast mine too. Miracle Whip and mustard for me, along with lots of crunchy lettuce. I haven't had a grilled tomato and cheese yet from my garden tomatoes this year. Maybe tomorrow. I'll have to use an alternate cheese, though, usually use American but I don't have any right now.

Just had BLTs last Friday. Toasted white bread and Hellman's mayo. Thanks Kathsgrdn, I forgot about grilled cheese and tomato sandwiches. Sounds like dinner tomorrow. Tonight I thickly sliced tomatoes and placed on a baking sheet. Sprinkled with salt,pepper and Italian seasoning. Sprinkled on some parm cheese and topped with a generous amount of mozzarella cheese. I baked for 10 min. Yummy. My hubby and BIL really liked it.

Let’s talk about the latticed bacon, shall we? You have to weave it before you cook it, right? is it best done on the stove or in the oven? (is microwave even an option for it?) Any tips for weaving, or for flipping? Does it work as well with turkey bacon?

inquiring bacon-loving minds want to know!

I'm curious too - those pix are lovely and the bacon 'mat' is impressive! And was the smaller one on the bread made that size or cut from the large one?

The way I have seen the weaves done is one large mat of raw, woven bacon is placed on a baking sheet. The bacon is baked in the oven and then cut into potions after. I suppose you could also weave it and lay it on a griddle and use a bacon press, but baking it would be easier and less messy.

Tomato and cheese sandwich sounds good. I have an avocado every day of the year in a panini with egg and mozzarella cheese. A tomato would make it too messy.

Thank you all for your very kind and informative comments.

Regarding weaved bacon:

First, it does not take that much time to weave.

The actual reason for the weaving was not for aesthetics. I wanted the bacon to be baked very evenly.. I also wanted the bacon rushers to be very flat so that all the fat can be drained away. The sheet of weaved bacon was baked at an angle for the draining.

I don't have a cholesterol issue, and I like to keep it that way.

Harvested a huge crop of tomatoes today. Will be buying a few pounds of bacon.

dcarch

We have a Foreman grill but have never tried bacon on it. I wonder if we could do the bacon weave on it? It can slant to drain off fat. But we'd have to keep an eye on it, the drain dishes fill up quickly.

Hubby did a turkey one year with the latticed bacon! Yowza! I wish I had a picture!

Tomato. Just tomato, mayo, squishy white bread. ( Preferably without hand sanitizer)

okay, usually bacon.

no crust on a tomato sandwich, ded! And I like mine with a hint of garlic in the mayo…just a hint.

For the first time we tried a bacon, tomato, and smashed egg on toast for breakfast. Need to try it with cheese. Was a great breakfast!