I try to make a "perfect" BLT once a year.
The centerpiece of my perfect BLT is a vine-ripened tomato that's still warm from the sun.
Bacon is the second-most important ingredient and for me there's no other option than bacon from
Plath's Meats...if we're not lucky enough to be up in Northern Michigan, we mail order it 10 pounds at a time. (We do NOT allow ourselves to run out. In the last 5+ years I can't think of a single instance when we didn't have Plath's bacon in the house.)
For bread, I want a fresh-baked loaf, though I'm not picky as to varieties -- this year I've had BLTs with pumpernickel and a multigrain bread.
In my ideal world I'd grow a crunchy iceberg or romaine, but I'm willing to settle for storebought.
I'm a Hellman's fan, and lately, just to make things more interesting, I've been adding a smear of pesto with my mayo. A great addition!
(I can never figure out how to add pics, but happy to email one to a mod if they can add for me.)