Toast the bread slices until golden brown. Set aside.

In a large nonstick frying pan over medium heat, cook the bacon, turning once, until crisp, 4-6 minutes. Transfer to a plate lined with a double thickness of paper towels and set aside.

In a small bowl, stir together the mayonnaise, lemon juice, salt and white pepper, mixing well.

Assemble the bacon, lemon mayonnaise, turkey, tomatoes and lettuce around a large work surface before you begin to make the sandwiches. Lay the bread slices on the work surface and spread them evenly with the lemon mayonnaise.

Top 4 of the bread slices with an equal amount of the turkey, followed by half of the lettuce. Top the lettuce with a second slice of bread, mayonnaise side up. Place an equal number of tomato slices and then 4 bacon slices on each sandwich, and top with the remaining lettuce.
Place the 4 remaining bread slices, mayonnaise side down, on top. Press down gently to compact the sandwiches and secure them with toothpicks.

To serve, using a serrated knife, slice into halves or quarters, then transfer to individual plates. Serves 4

Serving Size Serves 4 Per Serving Calories: 668 Cholesterol: 95 mg Carbohydrates: 42 mg Fat: 39g Protein: 37g Sodium: 1362 mg