4 slices bacon
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons dill weed
8 slices wheat bread
6 ounces smoked salmon
1 cup spinach, 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 juice, and dill.
Spread the citrus aioli 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 spinach and 2 to 3 tomato slices.
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