The club sandwich is a classic. Toasted bread, mayo, lettuce, tomato, bacon ham and turkey. I've taken it a step up with a dijon aioli and rosemary pecan bacon. 

The Club: 

• 3 slices whole grain bread, lightly toasted
• 4 TBSP dijon aioli
• 1.5 slices rosemary pecan bacon
• 3 slices oven roasted turkey breast
• 3 slices black forest ham
• 3 thin slices beefsteak tomato, lightly salted
• 2 leaves boston lettuce

The top layer consists of aioli, lettuce and tomato. the bottom layer is aioli, bacon, turkey and ham. I heated the turkey, ham and bacon in a skillet before assembling. 

The BLT is pretty classic. This one here is a bit stepped up with a herbed shallot aioli (post for that below). For a vegan version, you can adapt the aioli by using vegan mayo and mixing in the extras, and making coconut, mushroom, or eggplant bacon. 

The BLT is fairly simple, but there's always enough room to make things as complicated or simple as you want to. I happened to make the bread and aioli from scratch, but if you're pressed for time or not baking inclined, store-bought bread is perfectly fine. You can even cheat on the aioli by mixing the extras into plain mayo for an extra kick to a normally basic sandwich. 

Ingredients: 

• Cooked bacon, 4 slices
• 2 slicing tomatoes, you want 4-6 good slices from it
• Herbed shallot aioli 
• Italian bread 
• 3-4 leaves of romaine lettuce

I like to toast the bun in bacon fat, if I'm making the bacon at the same time. Otherwise, just toast the bread with some butter but DON'T skip the toasting, it's important. Once the bun is toasted, I salt the tomato slices and assemble the sandwich.