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Originally shared on the web 11/29/2018

1/3 c. mayonnaise
2 t. fresh dill, chopped
1 t. lemon zest
4 salmon fillets, 1-inch thick
1/4 t. salt
1/8 t. pepper
8 slices country-style bread, 1/2-inch thick
4 romaine lettuce leaves
2 tomatoes, sliced
6 slices bacon, crisply cooked and halved

Stir together mayonnaise, dill and zest in a small bowl; set aside. Sprinkle salmon with salt and pepper; place on a lightly greased hot grill, skin-side down. Cover and cook over medium heat about 10 to 12 minutes, without turning, until cooked through. Slide a thin metal spatula between salmon and skin; lift salmon and transfer to a plate. Discard skin. Arrange bread slices on grill; cook until lightly toasted on both sides. Spread mayonnaise mixture on one side of 4 bread slices. Top each bread slice with one lettuce leaf, 2 tomato slices, 3 half-slices bacon, one salmon fillet and remaining bread slice. Makes 4 sandwiches.