1/3 cup Light mayonnaise
2 tsp Fresh dill, chopped
1 tsp Grated fresh lemon peel
4 pieces Salmon fillet with skin, 1 inch thick (about 6 oz. each)
Salt and coarsely ground pepper
8 Center slices (1/2 inch thick) country style bread
4 Romaine lettuce leaves
2 Medium tomatoes, sliced
6 slices Fully cooked bacon, each broken in half
Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.
In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly browned.
Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.