8 oz Canadian-style bacon
4 oz cheddar or colby cheese, grated
4 tsp Dijon mustard
8 slices reduced-calorie rye bread
1 cup thinly-sliced dill pickles


Cook bacon in a large nonstick skillet over medium-high heat until browned on both sides, about 2 to 3 minutes per side.
While bacon is still in pan, sprinkle cheese over bacon surface. Cook 1 minute to melt cheese. Remove from heat.
Spread four slices of bread with mustard. Divide cheese-covered bacon and pickles among bread. Top with remaining bread slices and serve immediately.