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1
Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl.
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2
Cover and refrigerate.
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3
Cook the bacon in a large skillet over medium-high heat until crisp.
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4
Break the slices in half.
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5
Preheat a grill or grill pan to medium high.
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6
Slice the salmon on the diagonal into 8 thin pieces.
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7
Season the salmon and red onion slices with salt and pepper and rub with the olive oil.
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8
Sprinkle with the zest and juice of the remaining lime.
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9
Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes.
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10
Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
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11
Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves.
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12
Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon).
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13
Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches.
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14
Secure each sandwich with 4 toothpicks and cut into quarters.
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15
Photograph by Jonathan Kantor
