8 artisan sourdough or multigrain bread cuts
1/2 mug spread, dissolved
1 3/4 pounds ready beefsteak or legacy tomatoes (around 5 medium)
1/2 mug torn new basil takes off
2 tablespoons crisp oregano takes off
3 tablespoons additional virgin olive oil, partitioned
1/2 mug mayonnaise
4 1/2 teaspoons new lemon juice, isolated
3 mugs inexactly pressed new arugula
8 thick bacon cuts, cooked
1. Brush both sides of bread cuts daintily with softened margarine. Cook bread cuts in an extensive skillet over medium-high hotness 1 to 2 minutes on each one side or until toasted.
2. Cut tomatoes into 1/4-inch-thick cuts, and place in a solitary layer on a wire rack in a jam move container. Sprinkle liberally with salt and pepper, and let stand 10 minutes.
3. Process basil, oregano, and 2 Tbsp. oil in a sustenance processor or smaller than normal chopper until finely ground. Include mayonnaise and 1 Tbsp. lemon juice to processor; beat until smooth.
4. Blend together staying 1 Tbsp. oil and 1/2 tsp. lemon squeeze in a medium dish; include arugula, and throw to cover. Spread mayonnaise mixture on 1 side of each one bread cut. Layer 4 bread cuts with tomato cuts, arugula mixture, and 2 bacon cuts. Top with staying 4 bread cuts, mayonnaise-side down.