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You Had Me At BLT

The BLT, that tasty triumvirate that defines the taste of summer, makes good use of the early season tomato whose flesh is still taut enough to keep its juices from soggy-ing the bread and, let’s not kid ourselves, the real reason we’ve come here: crispy bacon.

Go sandwich loaf or artisanal boule. Toast the bread or don’t. Use a fried green tomato or a rosy-red one. Stick with classic lettuce or up the ante with arugula. Add some crescent moons of avocado or keep it ‘cado-free.

Enjoy these creative liberties because two things are non-negotiable: high-quality bacon and a swipe of something irresistible. Summer’s just too short to squander it eating supermarket strips and run–of–the–mill mayo.

Here is a trio of get-in-our-Mouth takes on this glorious sandwich that’s a whole lot tastier than the sum of its parts:

1. For those who scoff at the Scoville scale, try this two-alarm BLT pairing: Habanero Dry-Rubbed Bacon with Sriracha Mayo. Bite, pant and repeat.

2. We wouldn’t dare judge those who want to double down on bacon. Try this Dry-Cured Maple Bacon with Bacon Mayo. Or, triple your piggy pleasure by stirring a spoonful of Bacon Jam into the Bacon Mayo. Go big or go home, right?

3. The fruity acidity of the tomato shines under the spell of black pepper in this kicked up combo with Black Pepper Bacon and Fennel, Black Pepper Bacon Spread. Flavor haters need not apply.

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