Ingredients
4 slices thick cut bacon
8 (1/2-inch thick) slices multigrain bread
6 ounces smoked salmon
1 cup arugula
2 large or 3 medium tomatoes, sliced
1/4 cup mayonnaise
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
Directions
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 both sides 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 arugula and 2 to 3 tomato slices. Cover with remaining slices of bread.
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