Directions

1. Heat oven to 375 F.
2. Line a large plate with paper towels. Pat dry salmon fillets.
3. Cut each bacon slice in half, crosswise. Place in a large skillet; cook over medium heat for about 5 minutes, turning the slices over once, just until crisped. Transfer them to a plate to drain, leaving the rendered bacon fat in the pan, and the pan still over medium heat.
4. Season the salmon fillets evenly with a teaspoon of the Creole seasoning. Gently lay the fillets in the hot-oil skillet. Cook for about 5 minutes total, or until barely translucent in the center, turning them over halfway through the cooking process. Remove from pan and keep warm until building sandwiches.
5. While salmon is cooking, brush the bread slices or halved rolls lightly with oil; toast on a sheet pan or directly on the middle oven rack, just until golden browned. Cut 4 evenly thick slices from the tomato and season them lightly with salt, letting them drain on paper towels.
6. In a bowl, mash together the avocado and lemon juice and zest. Stir in the mayonnaise and add Creole seasoning or kosher salt to taste.
7. Spread one side of all the toasted bread slices with the avocado mayonnaise. Next, build the sandwiches on four of the spread sides, using ingredients in the following order: the lettuce or arugula, the tomato slice, salmon and a crisscross of 2 bacon pieces. Top with remaining toasted bread slices or rolls, spread sides down.
8. Cut each sandwich in half, and serve right away with Loaded Baked Potato Salad and Chilled Watermelon wedges.