Speaking of pork fat. . .

I'm making BLTs for dinner. But I'm pretty damn serious about bacon, lettuce and tomato. Try thick-cut bacon, toasted slices of pane de altamura (golden durum bread), heirloom tomatoes, romaine and roasted garlic aioli (made from scratch, baby). I just believe that nothing is more summery than a fantastic BLT. It reflects so many of the essential principals of taste and texture. Salty and acidic, sweet and creamy, crisp, soft, chewy. . . perfect.