• 8 slices of bacon
• 1 salmon fillet, about 1 lb. each
• 1/4 cup plus 2 Tbs. mayonnaise
• 8 slices white bread, lightly toasted
• 2 tomatoes, thinly sliced crosswise
• 1 head Boston lettuce, trimmed

Turn on broiler. Fry bacon in a heavy nonstick skillet over medium high heat about 1-1/2 minutes per side or until crisp. Transfer bacon to paper towels to drain. Cut fish into slices by holding fillet with tail facing away from you. Cut 1/2 inch diagonal slices toward tail, without cutting into skin. Discard skin. Lightly oil broiler pan. Transfer salmon slices to broiler pan and broil 2-3 minutes or until fish is opaque throughout. Remove from heat. Season with salt and pepper to taste. Make sandwiches by spreading mayonnaise on toast, layering with tomatoes, salmon, bacon and lettuce. Season again with pepper to taste and serve.

Per serving: calories 496, fat 30.4g, 52% calories from fat, cholesterol 66mg, protein 26.5g, carbohydrates 36.0g, fiber 0.9g, sugar 4.1g, sodium 714mg, diet points 12.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 2.2, Lean meat: 0.5, Fat: 4.2, Sugar: 0.0, Very lean meat protein: 2.4

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.