Ingredients

Toppings

12 strips applewood-smoked bacon

2 ripe avocados

1 teaspoon lemon juice

2 tablespoons snipped chives

Sea salt

Freshly ground black pepper

1 large, ripe heirloom tomato

1/2 red onion

3 ounces blue cheese

3 ounces cheddar

3 ounces Gruyère

6 iceberg lettuce leaves, each about 5 inches wide

Heinz ketchup

Best Foods mayonnaise (or Hellman’s east of the Rockies)

Dijon mustard, smooth and coarse-grained

Pepperoncini

Dill pickles, sliced vertically in quarters or eighths

Preparation

  1. Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.
  2. Cut the avocados into quarters or sixths. Sprinkle lightly with lemon juice, add the chives and toss. Season with sea salt and pepper. Set aside in a serving dish.
  3. Cut the tomato into slices about one-fourth-inch thick and season lightly with sea salt and pepper. Set aside. Cut the red onion into very thin (about one-eighth-inch) slices and season lightly with sea salt and pepper. Set aside.
  4. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyère with a cheese plane onto a serving plate and set aside.