Why fry bread in fricking bacon grease!? Wth are you doing to that innocent slice of bread saturating it in grease! I am appalled 
I take it you’ve never heard of a MLT? Where the mutton is nice and lean and the tomatoes are ripe … except for true love, there is nothing better.
This is a true statement.
in bizarro world
I can’t stand mayonnaise, either, and yet, I like just a tiny amount of it in my BLT. So maybe I don’t think the BLT can be improved upon.
Whoa, whoa, hold up. Mayo always goes on the bottom bun so as to seal it from the juices from the adjacent meat and other things (like tomato) from higher up.
Cite: How to Build a Better Sandwich: The Experts Weigh In
Mayo and other fatty sandwich spreads can actually do double duty, adding moisture in the right places while preventing excessive sogginess in the wrong ones. “Water will dance off a fat,” explains Bianco. “Spreading butter or mayonnaise on your bread will help insulate and waterproof it from wetter ingredients like tomatoes.”
I’ll eat a BLTA as often as BLT. And you need the tomato and lettuce to keep the sandwich from being too dry. Also, you don’t get as greasy-mouthed and the get the nice combo of hot and cold.
Agree completely, though, that all those other condiments and proteins are perfectly fine. But they don’t make a BLT. A club sandwich is o.k. – with club sauce, of course – but the extra slice of toast adds a bit too much bread for me and dilutes the B, L and T.
Who knew there were so many avocado…freaks around here? I’ll try not to let your scandalous admissions color our future interactions.
NOTHING is better with avocado. Not even guacamole.
And you call yourself a Californian!
The tomato must be soft (talking homegrown here) and room temperature (only philistines would refrigerate a tomato). I’ve changed from regular mayo to Sriracha or Wasabi Mayo; very thin. Some kick but not overpowering. Bacon not so crisp that it shatters but still a crunches a bit. Bread (w-wheat, potato, or sourdough) lightly toasted. A single spear of romaine. Perfect for a light lunch or mid-afternoon snack in the summer.
A BLT is the only time I prefer pig bacon. Any other time, it’s Turkey bacon.
I call that a “Christmas BLT”. Get it?
No L.
Si, Amigo!
I love a basic diner BLT on whole wheat bread. I’ve never been inspired to want to add anything to it.
That said, there’s a place near me that started serving a BLT with a thicker cut local bacon and a “blue cheese and maple aioli” that is just delicious. A great combination of sweet and salty. It is, however, a different experience than the simpler version.
There’s a sandwich place nearby that serves a “Southern” BLT: it has pimiento cheese and the tomato is a fried green tomato. Delicious.
But those are two separate things!
I don’t think you need to add salad dressing 
get rid of the lettuce it basically has no taste
There are a lot of ways to improve a BLT, but it might no longer be a BLT.
Tomatoes can be very good but are generally tasteless. Using the highest quality available would be good, else leave it out.
The more bacon the better only works to some extent. Should be slightly crisp.
Lettuce adds moisture but no nutrition. Better to use spinach or something flavourful. Maybe a peppery lettuce.
Mayonnaise is fine. Homemade might or might not add much. Cooked mayonnaise - gribiche - is better. Bacon, chipotle, aioli or horseradish mayonnaise might be an improvement. Butter would also be good, or buttering one side of the toast and letting the other side absorb some bacon grease. Dipping the bread in egg and frying in butter might make a nice change.
Adding quality, thin sliced chicken or turkey would help. Now it’s a club. Maybe even fish.
Thin sliced onions, pickle, avocado, crunchy fried onion, mustard, chutney or even applesauce might be good.
Salt, pepper, creole or jerk spice might be good. I like a touch of heat - banana peppers improve most sandwiches.
Egg is okay at breakfast.
Cheese would help - an old cheddar with or without feta, or maybe some manchego.