The Heirloom Royale BLT

Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top of it. Arrange the bacon slices in a single layer on the rack without overlapping.

Bake the bacon for 18 to 22 minutes, rotating the pan halfway through, until the bacon is deeply browned and crisp throughout. The exact timing depends on the thickness of your bacon, so start checking at the 16-minute mark. Transfer the cooked bacon to a plate lined with paper towels.

While the bacon bakes, prepare the garlic aioli. In a small bowl, combine the mayonnaise, grated garlic, lemon juice, Dijon mustard, and cayenne pepper. Stir well and let it sit for at least 5 minutes so the garlic flavor blooms and mellows slightly.

Slice the heirloom tomato into 1/4-inch thick rounds. Lay the slices on a paper towel and season them with the flaky sea salt and cracked black pepper. Let them sit for 3 to 4 minutes. The salt draws out excess moisture, which prevents a soggy sandwich.

Spread the softened butter on one side of each sourdough slice. Heat a large skillet or griddle over medium heat and drizzle in the olive oil. Place the bread slices butter-side down and toast for 2 to 3 minutes until the undersides are golden brown and crunchy. Flip and lightly toast the other side for about 1 minute.

Spread a generous tablespoon of the garlic aioli on the toasted interior side of each bread slice. You want enough to taste in every bite without making the bread soggy.

On the bottom slices, layer the butter lettuce first. This creates a moisture barrier between the bread and the tomato. Add the seasoned tomato slices next, then stack 4 pieces of bacon on each sandwich, breaking them in half if needed to fit.

Press the top bread slices down gently but firmly. Slice each sandwich on the diagonal with a sharp serrated knife and serve immediately while the bacon is still warm and crisp.