Servings:
Yield: 6 servings
Ingredients
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup mayonnaise
- 12 slice country-style sandwich bread, lightly toasted
- 1 pound bacon, cooked
- 12 ounce thinly sliced cold-smoked salmon
- 5 1/2 cup (approx.) arugula, watercress, or frisée, stems removed
- 4 cup plum tomatoes, thinly sliced
Preparation
Serving Directions:
In a small bowl, combine lemon zest, lemon juice, and mayonnaise.
Spread lemon mayonnaise over one side of each of 6 bread slices.
Break bacon in half and place 4 to 6 pieces on each of those slices (depending on size of the bread).
Layer 2 ounces salmon on top of bacon, add about ¼ cup arugula, and top with about 2 tomato slices.
Spread mayonnaise on each of the other 6 bread slices and place atop tomatoes, mayonnaise side down.
