Step 1

1 Line two plates with tea towels or paper towels

Step 2

2 Cut each bacon slice crosswise in half

Step 3

3 Place in a large skillet; cook over medium heat for about 5 minutes, turning the slices over once, just until crisped

Step 4

4 (You may have to do this in two batches

Step 5

5 ) Transfer them to a plate to drain, leaving the rendered bacon fat in the pan and the pan over medium heat

Step 6

6 Toast the bread until just lightly brown

Step 7

7 Brush each slice lightly with oil (or you can use a little of the rendered bacon fat)

Step 8

8 Cut 4 slices from the tomato and season them lightly with salt, letting them drain on the other prepared plate

Step 9

9 Meanwhile, make the mayonnaise

Step 10

10 In a small bowl, add the zest, basil, mayonnaise and a few grinds of pepper, then whisk until well incorporated

Step 11

11 Skin the fillets, as needed; see the NOTES

Step 12

12 Season them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper

Step 13

13 Gently lay the fillets in the hot bacon fat in the skillet (so each one lands with a splash away from you), skinned sides up

Step 14

14 Cook for about 5 minutes total, or until barely translucent in the center, turning them over halfway through the cooking

Step 15

15 Spread one side of each toasted bread slice with the lemon-basil mayo

Step 16

16 Next, build the sandwiches on four slices, using ingredients in the following order: the lettuce or arugula, the tomato, salmon and a crisscross of 2 bacon pieces

Step 17

17 Top with remaining toasted bread slices

Step 18

18 Cut each sandwich in half – toothpicks might come in handy to keep the halves neat and tidy, but warn your guests if you use them – and serve

Step 19

19 Correction: An earlier version of this recipe called for using the oven to toast the bread

Step 20

20 We have removed those instructions and advise you to toast the bread in a toaster, toaster oven or oven, as you desire