- 4 slices thick cut bacon
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill leaves
- 8 (1/2-inch thick) slices multigrain bread
- 6 ounces smoked salmon
- 1 cup arugula, divided
- 2 large or 3 medium tomatoes, sliced
In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.
In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.
Arrange the sandwiches on a platter and serve.