1/8 tsp. Salt 3 medium Ripe Tomatoes, cut into 1/4 inch slices 1/8 tsp. Ground Black Pepper 1/2 tsp. Fresh Thyme Leaves, chopped 1 tbsp. Fresh Parsley Leaves, chopped 1/3 cup Light Mayonnaise 1 medium Lemon 8 slices Sourdough Bread, each 1/2 inch thick 8 oz. Canadian Bacon, thinly sliced(about 24 slices) 8 small Romaine Lettuce Leaves
1) From lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, mix lemon peel and lemon juice with mayonnaise, parsley, thyme, and pepper until blended; set aside. Place tomato slices on sheet of waxed paper and sprinkle with salt.
2) With tongs, place bread slices on grill over medium heat and cook just until grill marks appear on bottom side of bread. Remove bread slices from grill; set aside.
3) With tongs, place bacon slices on grill over medium heat and cook 2 minutes, just until grill marks appear on bacon (do not overcook; bacon will dry out and toughen).
4) To assemble sandwiches, spread mayonnaise mixture on ungrilled side of bread slices. Top half of bread slices with half of bacon slices, all of tomato slices, remaining bacon slices, then lettuce leaves. Place remaining bread slices, grilled side up, on top. Cut each sandwich in half to serve.