At meat lover's mecca Cochon Butcher in New Orleans, smoked bacon is a specialty – and it's used to mouth-watering effect in the restaurant's tempting array of sandwiches, from the Buckboard Bacon Melt (with Swiss cheese and collard greens) to classic, fully loaded BLTs. It's the melt that really gets people talking, though. Gloriously cheesy and rich in smoky flavor, customers have described it as the 'best thing to happen to bacon since eggs.' Praise doesn't get any higher than that!