It's BLT season, hurrah. Being a huge fan of the @lynettempls breakfast sandwich, I had a hunch that I’d be all over the kitchen’s BLT, and I was not disappointed. For starters, the focaccia is right on the money: doesn't overdo it with the olive oil and salt, and has a not-too-bread-ey texture that’s semi-spongy on the inside and usefully sturdy on the outside. The top slice is treated to an uncomplicated tomato spread, pan con tomate-style, and I’m so stealing this brilliant technique for my next at-home BLT. I mean, the BLT (for me, anyway) is all about the tomato, so why not go all out? The bottom focaccia slice gets a generous swipe of garlicky mayo, which pairs nicely with the punchy arugula and the thick, chewy and altogether stellar house-cured bacon. And such a great tomato! It’s a few slices of a super-juicy yellow heirloom (Golden Jubilee, perhaps?), which contribute a welcome pop of color. In the past, I’ve been ambivalent when it comes to inserting avocado into what I consider to be the fairly rigid-by-design BLT format, but lately I’m enthusiastically Team Avocado, a preference reinforced with this fabulous iteration. Price? Eighteen bucks, with a (decent) side salad, and so worth it. This is one of those sandwiches that looks great on a plate but proves in practice to be so unwieldy that it's nearly impossible to consume in the traditional hold-in-your-hands style, at least without coming off as a total slob. And I mean that in the best of all possible ways. #blt #baconlettucetomato #bltsandwich #mpls #minneapolis #summerinminnesota. Less