You know, a burger that has pickles, bacon and ketchup isn’t offensive. So I can’t rule against a little tomato ketchup in this case, especially since I abandoned the tomatoes in the first place. So what do I have? A bacon, lettuce, pickle and ketchup (only a little) sandwich. Hmm… needs ground beef… and mustard. And onions.
so a blpkgm ?
Now it needs heftier bread, like a bun of some sort.
Maybe some lobster?
And perhaps a little remoulade to offset the richness of the lobster.
Food genius Bobby Flay combines a BLT with a grilled cheese. I would guess it is amazing. His recipe, serving four:
8 quarter-inch slices, double smoked bacon
8 tbsp (1 stick) softened butter, unsalted
8 1” thick slices quality white sandwich bread
8 half-inch slices, sharp (old) cheddar cheese
6 oz fresh goat cheese, cut into 8 slices
2 green tomatoes, each cut into 4 slices
Kosher salt, fresh ground pepper
1 oz. baby arugula
Whole grain Dijon mustard, on side to dip
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Brown bacon over medium heat, cooked in cast iron griddle until crisp, about 4 minutes per side. Transfer to plate with paper towels, clean griddle and return to heat.
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Butter one side of each slice of bread. Place 4 slices butter side down on clean cutting board. Top each bread with 2 slices each: cheddar, goat cheese, tomato and bacon. Season with salt and pepper. Place remaining sliced bread on top, buttered side up.
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Cook sandwiches until golden brown on both sides and cheddar cheese has melted, about 3 minutes a side. Remove from griddle, stuff with arugula and serve with side of mustard, if desired, for dipping. Serve with hot potato chips or stick store bought ones in 350 oven for 5 minutes.
That sounds really foodie - and is missing the main point of a BLT - simplicity.
I always get mine with a slice of Swiss.
It does sound foodie and there is something to be said for simple. But it’s really not much tougher than a BLT and doesn’t have very exotic ingredients. I like Flay since his recipes really are easy, next level and are stuff I would make and eat. A lot of foodie fanfare fails in at least one of those three prerequisites. But adding cheese and butter really is not much work. Still, sometimes peanut butter is great - and it is much easier than a BLT.
Couple of things I do when I’m in the mood for a BLT - which honestly, is only during the 3 months or so of the year I’m getting fresh tomatoes from my mother-in-laws garden, because good tomatoes are what is key.
- Butter lettuce. It’s normally fresher and more flavorful that the other varieties in the grocery store, without moving into the realm of totally non-traditional.
- Mayo - homemade only, with just a touch of roasted garlic to add to the flavor. Applied as a very thin layer, mostly to prevent sog from the tomatoes.
2.5 On rare occasion, I substitute a thin smear of avocado mashed with a fork and mixed with lemon juice, but it’s for variety - again, I’ll be working with fresh tomatoes for months - Tomatoes - this is where you can accomplish a lot within the scope of the original! Sometimes simple sliced with salt and pepper, sometimes sliced and broiled, with a hit of a really good aged balsamic vinegar. Sometimes diced fine, so that when you bite into it you don’t end up tearing off an entire slice by accident.
- Bread. Many choices, from a sliced chiabatta or a hearty sourdough as my go-to choices. Toasted or broiled, full sandwich or open faced. Just never go with a weak flavor or weak-structured bread.
- Bacon - again few bad choices, I do like a ‘European style’ bacon which tends to be leaner, with a heavy smoke flavor, but I’ve used traditional slices cooked in a weave as well.
On non-traditional options, other than the avocado mentioned earlier, I have used a thin layer of ghee as the moisture barrier when homemade mayo is too much of a stretch in terms of time or energy, or even duck fat if I have it handy. I have also used a single slice of smoked gouda when doing it open faced style, done under a broiler. I have rarely used a single over easy egg on top, but find it tends to overpower everything else, so it is more a tactic when near the end of the season I’m getting tired of the tomatoes. 
The only alteration I’d ever consider on a BLT would be to try adding a little peanut butter. But I wouldn’t want to waste a good BLT trying to find out if it’s any good.
In fairness, it should also be said this is a dish Flay actually serves at his restaurant. When you go to a restaurant, particularly with a chef you know by name, simplicity is less appealing than when you feel hungry at home just before bed.