Okay first you need the right bread

So lets start with a nice fresh Rye, Bavarian, thick cut of course.

Then we move on to a light smearing of unsalted butter, why unsalted? because you're browning that bitch!

We then move on to a good sized black prince tomato. why a black prince ? because only the best for this sandwich! slice it add a layer. this with a little course white pepper and a dash of salt, oh lets use red Hawaiian sea salt, to bring out the full flavour of the tomato!

A nice crisp layer of Belgian endive lettuce we need some bitter to balance out that creaminess of the browned butter and the juiciness of the tomato! that and we don't want soggy bread ;)

Next we need some sharp cheese. An 8 year old cheddar will do nicely

Finally the heart of the sandwich the meat.

What is it? pork belly!

Cure then proceed to lightly glaze with maple

Smoke on very low heat with a mixture of sugar maple and hickory.

slow roast the pork

Shread the pork

Season with a little black pepper

And voila you have the BLT of the Gods. Thought I'd share my best BLT because you people are great.

So: bread, butter, tomato, lettuce, salt, pepper, cheese and a big mound of shredded bacon