8 slices nitrite-free hickory smoked bacon
2 Tbs mayonnaise
1 tsp Dijon mustard
1 tsp Atkins sugar free pancake syrup
4 slices Atkins rye bread, toasted
1 cup arugula leaves, rinsed, dried
1 ripe plum tomato, thinly sliced


Cook bacon in a large nonstick skillet until just crisp. Drain on paper towels.
Mix mayonnaise, mustard and syrup. Spread on bread slices.
Layer arugula, bacon, and tomato on 2 slices of bread. Top with remaining bread slices.