Mid-May is about when I start eating BLTs again. It begins when I start seeing decent imported tomatoes come in to the local supermarkets and produce stores, and reaches its peak in July and August when the farmers markets are in full swing and my own garden grown Jersey tomatoes start coming in. August is when my own tomato plants are in overdrive production mode and BLTs start to become major meals as opposed to just lunches.
Also See: Bacon, Lettuce and Tomatocast with Christine Nunn
The above sandwich was made with the amazing slab smoked bacon from the Swiss Pork Store in Fair Lawn, NJ, hand sliced, using vine-ripened Israeli tomatoes and romaine lettuce hearts.