Yummy BLT Sandwiches

Right now is the perfect time for BLT sandwiches!!! This recipe is from Smithfield bacon and added a fun twist to a regular BLT. Of course I altered the recipe based on personal preference/what I had on hand so I'll just put what I did in parenthesis.
1 lb. bacon, cooked crisp (or how ever much you want to use)
1 loaf french bread, cut into 8 slices (I just used regular bread)
1/2 cup mayonnaise (I don't like mayo or miracle whip so I used plain yogurt)
1 red onion, thinly sliced (I just used a yellow onion and only used 1 very thin for each sandwich. Personally I think I'd like the onion better if it was sautéed first)
2 tablespoons olive oil
1 tablespoon red wine vinegar (I only had white vinegar on hand so I used that)
1 teaspoon honey
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup fresh baby arugula or other salad green (used romaine)
In a medium mixing bowl whisk together olive oil, vinegar, honey, lemon juice, pepper and salt. Add tomato slices, onion slices and arugula. Toss to coat. To assemble the sandwich spread 4 slices of toasted bread with mayo. Divide the marinated tomato mixture and bacon evenly among the 4 sandwiches. Top with the remaining toasted slices of bread and serve.

So, I was in a hurry when I made this and didn't read the part about not putting the mayo in with everything else so I put it all in to make a spread. I chose not to toss my veggies in the mixture (don't like to much dressing) so I just spread the mixture on the toasted bread and then put the veggies and bacon on. We also added a little cheese to the sandwiches.