The way I do my bacon is with the burner turned to low. Takes a long time but you don’t have to watch it. If it is good fatty bacon it is almost a confit.
I like almost any bacon (except Canadian). You can keep the expensive lean and thick sliced bacon tho. I like it thin, fatty, and crisp.
My wife and I don’t like tomatoes on sandwiches and I don’t like lettuce on mine either (it’s a mechanical thing, too slippery) so we don’t have BLTs we just have bacon sandwiches. Talk about a comfort food.