For the Sandwiches:
10 oz. Tender Belly bacon
2 large, ripe tomatoes, sliced
8 slices Bavarian Bakery bread into ½-inch thick slices
2 Tbsp. Country Cream butter (optional) Romaine or Iceberg lettuce

For the BLT sauce:
½ c. mayonnaise 2 tsp. paprika
1 Tbsp. dill pickle relish
1 tsp. onion powder
1 Tbsp. dijon mustard
1 tsp. minced garlic
1 Tbsp. honey
½ tsp. each salt and pepper

Heat a skillet over medium heat until warm. Add a few slices of bacon and cook until crisp on both sides. Remove to a paper towel lined plate to drain while you cook the rest of the bacon.
Toast the bread and butter the outside of the slices if desired.

Mix all the sauce ingredients in a bowl.

Spread a slice of bread with BLT sauce. Lay a couple slices of bacon over the sauce, then the tomato and lettuce. Top with another piece of toasted bread and serve.