I’ve been mad for them as long as I can remember. But I never thought to sub out the lettuce for arugula (which grows like a weed around here) until my mother brought home an arugula BLT from a local bistro. So good! The spiciness of the arugula is wonderfully countered by the fatty smokiness of the bacon. If you don’t have arugula available (also known as rocket) you can use watercress. I wilted the greens in a little bacon fat just to make it easier to pack more into the sandwich. When the bacon strips are sufficiently cooked remove from pan and place on a plate lined with a paper towel to absorb the excess fat. Pour out excess fat from the pan (leaving about half a teaspoon in the pan) into a jar or a container to either dispose of or to store. (Never pour bacon grease down the sink, it will clog your pipes.) Eat immediately.
