BLT in One Step?

At the start of our fabulous meal at Le Cinq in Paris we were offered several types of freshly baked breads. Most were the usual choices, brioche, olive bread, a crispy roll. But one choice stood out from the others. Thin slices from a loaf of bacon bread. Yes, cooked bacon lardoons strewn throughout a rich buttery white bread loaf. Each of us had to try it. We had never seen anything like it.
It was amazingly good. (I'm sure they wouldn't have served it if it wasn't.) The smokey taste of the bacon permeated each bite and the chewy bacon pieces added interesting texture and flavor which was hard to resist.
The bread sparked a discussion about the joys of a BLT sandwich and how interesting it would be to toast up a few slices of this bread, slather it in a fresh mayonnaise and then top it with a slice of fresh tomato and crisp lettuce. The idea was intriguing.
Two nights later Bruce and I started our evening with a cocktail at the beautifully posh hotel bar at the hotel (Four Seasons George V). We were brought a small tray with a dish of warm assorted nuts. A few minutes later the bartender brought out two small muffins, hot from the oven. He said that they were arugula muffins. What?
They were delicious. Somewhat like a zucchini bread or carrot bread, but less sweet, not quite savory. We devoured them and the discussion regarding the unique BLT began again.
Not only can you make bread with bacon in it, you can also add the greens into the mix as well. Well then, why not add some slivers of plumped up sun dried tomato as well?
Wouldn't one need only to toast a thick slice of this creation and slather it with some fabulous homemade mayonnaise, perhaps an aioli, to make just about the most simple and creative BLT sandwich ever made? Add a sliced avocado and now we're close to simplistic perfection in a sandwich.
I have yet to experiment with a recipe. I may consult my baking friends on the idea... when I get closer to making this dream a reality, I'll address the subject again.
Intrigued?