Nick's Turbo-charged BLT

If I had my way, the BLT would be about six letters longer. I always love to stuff as many things as I can into an ordinary BLT. I love to mess with the concept. Therefore, no two of my BLTs will ever be the same. Even with the basic ingredients, there are half a million ways you can vary the composition. In this version, the odd man out is the cucumber; but it packs a welcome, crispy crunch. Next time I might do it with some sautéed shiitake mushrooms. The secret to a good BLT is the contrasts of the cold and the hot, the soft and the crunchy, the sweet and the salty. Only your imagination sets the limits. And though it might seem like a heart attack on a plate, indulge. Don't skimp on the fats. You're only going to be having one of these once in a blue moon.

Tonight's was a good one. Let's see what was done.

Waiting for lettuce

One hell of a good sandwich

Ingredients
Country bread (pain à campagne), unsliced
6 slices thick-sliced applewood-smoked bacon
1/2 medium red onion, sliced thinly
4 slices thinly-sliced 6-year aged cheddar cheese (from the edge of a block)
1 slice Emmenthal cheese
4 slices thinly-sliced Italian tomato
4 thin slices English cucumber
1 cup chopped romaine lettuce, heart section preferred
Japanese mayonnaise, or a mixture of Hellman's and a little dijon mustard

Method
Cut two slices of the bread, at least 1/2 an inch thick. Set aside.

In a small nonstick skillet, sauté the onions on medium heat in some butter until brown and almost getting crisp; about 15 minutes.

Prepare a baking sheet lined with aluminum foil. Lay out the bacon. Bake at 500 degrees either in a toaster oven or a regular oven, about 7 minutes or to your desired doneness (I like mine still somewhat soft, not hard and brittle). Place in a bowl lined with paper towels.

Toast the bread until just showing some color; spread mayonnaise on both slices. On one slice, place the cheeses. Toast in a toaster oven until the cheese has melted.

Assemble the sandwich: layer the bacon first, then the the cucumber, then the caramelised onions, then the tomato, then a hefty bunch of lettuce.

Cut in half. Serve with a glass of Barolo.