2 slices bacon
2 slices rye bread, toasted
1/2 tbsp. mayonnaise
1/4 tsp. dill weed
1 med. tomato, sliced
2 slices (1 oz. each) Swiss or cheddar cheese

Place bacon between paper towels on microwave proof plate. Cook on high for 2 minutes or until crisp. Spread toast with mayonnaise, sprinkle with dill weed. Place toast slices on paper towel lined microproof plate. Top each with slice of tomato and cheese. Break bacon slices in half. Place 2 halves on each sandwich. Cook on 65 for 1 1/2 to 2 minutes or until cheese is melted. Serve hot.