> 6 slices bacon
> 2 small whole dill pickles
> 1 tbsp dill pickle juice
> 1/2 cup light mayonnaise
> 1/4 cup finely chopped parsley
> 2 (5 oz) cans solid white albacore tuna packed in water, drained
> 1 large tomato
> 4 leaves green leaf lettuce
> 8 slices sourdough bread, toasted
Arrange the bacon on a large paper towel–lined plate. Top with 2 layers paper towels. Microwave 3–4 min. in 1-min. intervals, until cooked through and crispy.
Meanwhile, finely chop the pickles and add to a medium bowl, along with the pickle juice, mayonnaise, parsley, and tuna. Season with salt and pepper to taste. Stir to combine.
Thinly slice the tomato and tear each lettuce leaf into 2 pieces. Break each slice of bacon in half. Top 4 bread slices with tuna mixture. Add 3 pieces of bacon to each, along with tomato slices and lettuce. Top with remaining 4 slices of bread.