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 Gruyere 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

Step 1 Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.

Step 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.

Step 3Cut 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.

Step 4Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyere with a cheese plane onto a serving plate and set aside.

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