Salmon Club Sandwich

Ingredients

• 8 slices bacon 
• 8.5 inch sandwich bread white sourdough or country-style (each 5x3 inches)
• 5 tablespoons basil fresh minced
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest grated
• 8  romaine leaves 
• 6 tablespoons mayonnaise 
• 3 tablespoons olive oil 
• 1 small onion red sliced
• 20 ounce salmon fillet skinless (each 3/)
• 8 slices tomato 

Equipment

• bowl
• frying pan
• paper towels
• grill
• tongs
• glass baking pan

Directions

1. Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
2. Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish.
3. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
4. Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain.
5. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
6. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side.
7. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.