Place bacon (thick or thin cut) in a cast iron or non-stick skillet on medium low. When the fat has melted enough to almost cover the bacon, turn once. Remove when firm but not crispy. Drain on paper. Don't turn up the heat or the bacon will burn.
Cut a tomato into 1/4 inch slices. (Rutgers if you can get a bunch - if you can only get one, you may just want to eat it instead of wasting on a sandwich.) Lightly toast your choice of white, wheat or rye bread and coat both sides with mayonnaise. Apply bacon, romaine lettuce, tomato onto the bread. Slice in half on the diagonal (using toothpicks if need be) by placing a serrated bread knife over the sandwich, cupping your hand over the top f the knife and sandwich and sawing down through it. Voila - a classic BLT.