As she was learning to make them for herself my daughter finally realized that there is a last almost intangible step in making a really good BLT. She had me demonstrate a couple of times the "squash" move that has to seal the toast and mayo to the lettuce to the tomato to the bacon to the toast and mayo on the other side. Get the sandwich all set up then carefully press the flat of your hand on top and do a slightly vibrating downward movement to compress without damaging the ingredients. Last time she made one she appeared to have it down.

I make my sandwiches with fresh homemade bread. It has to be out of the oven long enough to cool so you can toast it to the right consistency. The convergence of fresh bread, ripe tomatoes, and having bacon in the house doesn't happen that often (usually the deciding factor is the bacon) so they're special when we make them.

SRS