Ingredients:1 4-inch piece of baguette2 slices low sodium applewood-smoked bacon1 1/2 tsp. store bought pesto1 1/2 tsp. low fat mayo1 spear romaine lettuce2 thick slices of heirloom tomato1 thick slice of fresh mozzarella kosher salt and fresh ground pepperSlice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels. Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper.