BLT's

While toast, bacon and lettuce were enjoyed at table since Roman times, tomatoes came from the New World in the 1600s and were considered poisonous, enjoyed as houseplants until the 1800s. At the same time, there was no mayo for the BLT: Mayonnaise sauce was invented in 1756, but it was not until years later that the great French chef Marie-Antoine Carême (1784-1833) lightened the original recipe by blending the vegetable oil and egg yolks into an emulsion, creating the mayonnaise that we know today. The ingredients finally came together: We know that BLTs were served as tea sandwiches in the late Victorian era (late 1800s). The earliest recipes for BLTs were listed under different names in cookbooks. The abbreviated name most likely came from diner slang: “Give me a BLT on a raft,” i.e., a bacon, lettuce and tomato sandwich on toast.

For a "California BLT," add slices of avocado that have been sprinkled with a bit of lemon juice so they don't turn brown.

Per sandwich:

2 slices bread, whole wheat is good
3 - 4 slices bacon, fried crisp
Lettuce leaves, something crisp
2 - 3 thick tomato slices
Mayonnaise

Toast the bread and spread one side with mayonaise. Place the bacon slices on top of the mayonnaise, and top with the tomato slices, then the lettuce and the other slice of toast. Cut across the sandwich diagonally and serve while the toast and bacon are still warm.