Line a sheet pan with foil for easy cleanup. Lay bacon on foil, all on one end, leaving a space on the far end for the salmon. Add a second piece of foil on the clear side, large enough to place your salmon on, turning the edges of the foil up a bit so the bacon grease will not enter. Place the sheet tray in cold oven. Turn oven on to 400 degrees F.

Roast bacon for about 20 to 25 minutes total until browned, but in the meantime, prepare the salmon, below. When the bacon has been in the oven for about 15 minutes, if your salmon is thick, add the salmon to its little sheet of foil. If your salmon is thinner, add in at about 20 minutes. Watch carefully, both the salmon and the bacon, and be prepared to remove one or the other as soon as they are done.

To prepare the salmon, pat the salmon fillets dry with paper towels, brush them all over — top and bottom — with olive oil, and sprinkle generously with salt and pepper and a pinch of cayenne.

When bacon is done, place on a paper-lined towel plate. When the salmon is done, set salmon aside to rest for several minutes, then break or cut salmon up into suitable bite-sized chunks.

If desired, cut the rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, after removing the salmon and bacon, until lightly toasted.

To assemble the sandwiches, place the bottoms of the rolls on a board and spread each with a generous amount of guacamole. Place salmon on top of the guacamole. Add 2 slices of bacon and a handful of arugula or lettuce to each sandwich. Top with bacon. Spread a little more guacamole on the underside of the top bread and place on top.

Serve warm or at room temperature.