Ingredients
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6 slices bacon
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2 small whole dill pickles
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1 tbsp dill pickle juice
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1/2 cup light mayonnaise
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1/4 cup finely chopped parsley
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2 (5 oz) cans solid white albacore tuna packed in water, drained
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1 large tomato
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4 leaves green leaf lettuce
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8 slices sourdough bread, toasted
Steps
1
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.
2
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.
3
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.
