For an extra burst of flavour spread on a little Dijon mustard or your favourite chutney.
Preheat grill to medium high.
Grill slices of peameal bacon until just cooked through, about 2 minutes per side.
Lightly brush each slice of bread with olive oil. Grill 1 minute per side.
Layer between 2 pieces of grilled bread: a few argula leaves, 2 slices of peameal bacon and a few tomato slices. Cut sandwich in half. Serve.