Put wire racks into 2 sheet pans, then put the slices of regular bacon on top. Roast until crisp, 15 to 20 minutes. Remove and let cool.
Pack up the lettuce, Cheddar and onions in a foil container. Pack up the two kinds of bacon in a separate foil container. Pack up the bread in a separate foil container.
Set out containers and let everyone make their own sandwiches. Serve with the salad, mayo, pickles and ketchup.
Garnish:
Put the tomato and watermelon chunks in a bowl.
For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, then add salt and pepper to taste.
Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
Homemade Mayo:
Yield:2 1/2 cups
Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.
Quick Pickles:
Yield:1 quart
Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
Toss together the cucumber, jalapeño if using and onion, then transfer them to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
Cover and refrigerate for at least 12 hours or up to 7 days.