- 2 cans (14 1/2 ounces each) diced tomatoes, drained
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 pound sliced applewood-smoked bacon
- 8 slices white bread, toasted if desired
- 2 tablespoons mayonnaise
- Freshly ground pepper
- 4 cups baby arugula
- Preheat oven to 450 degrees. Stir together tomatoes, garlic, oil, and salt in a bowl. Transfer to a rimmed baking sheet. Roast until tomato mixture looks dry, about 15 minutes. Transfer to a cutting board, and let cool slightly. Finely chop; set aside.
- Working in batches, fry bacon in a heavy skillet over medium heat, flipping once, until crisp, about 4 minutes per side. Transfer bacon to a plate lined with paper towels to drain.
- Spread 1 side of each bread slice with mayonnaise. Top half the slices with tomato mixture; season with pepper. Layer with arugula then bacon, dividing evenly. Top with remaining bread slices.
To minimize curling and shriveling, as well as spattering, place bacon in a cold skillet, and cook it slowly over medium heat. Transfer the crisped strips to a plate lined with paper towels to allow excess fat to drain from the bacon; a double layer will ensure optimum absorption.