I posted a photo of this great bacon "technique" some while ago, probably before you became part of DC.
My method for each slab involves taking 3 slices of bacon and slicing them in half, which results in 6 mini-slices. Then, place 3, shoulder-to-shoulder, in a row. "Weave" the remaining half pieces so that you end up with a bacon slab or slice.
Now, here's the tricky part. I carefully place the woven bacon onto my Cuisinart Griddler, close the lid and cook the bacon to desired crispiness.
Before I had the Griddler I used my waffle iron. Never tried it in a skillet or in the oven, but I see no reason why either of those cooking methods would not work.
What happens during the cooking is the grease drains off, of course, but most importantly...the pieces of bacon fuse together. Drain on a rack and store, separated with waxed paper or parchment, in an airtight container in the freezer.
When needed, remove from the freezer and nuke for a few seconds (only a few) or allow to come to room temperature when using in BLT sandwiches.
Here's what the slabs look like: