Grilled BCT with Swiss cheese

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Home today - working out of the pantry / fridge.  I have this SPECTACULAR bacon, but no lettuce.  So green cabbage it is!  If you missed the tomato vinaigrette from the last post, I have included the recipe below.
 
THE RECIPE

4 slices thick hickory smoked bacon
2 slices bread
3-4 leaves green cabbage OR if you were smart enough to go to the store, lettuce leaves
2 slices Swiss cheese
Mayonnaise, to taste
1 tomato, sliced
Leaves of 5 - 6 stalks cilantro
2 slices onion
2 oz. tomato vinaigrette (see below)
Sea salt and ground black pepper, to taste

Fry the bacon over a medium high flame; set aside and reserve the fat.  Toast the outside of the bread in the bacon fat.  Cover the inside of the bread with the mayo, place the cheese on each slice and layer the other ingredients to create the sandwich.  Top with the tomato vinaigrette season, cut into halves, and enjoy!

THE RECIPE
TOMATO VINAIGRETTE

7T EV olive oil
4T red wine vinegar
1 t Dijon mustard
6 oz. tomato sauce
1 T dried basil leaves
1/2 t dried oregano leaves
(If using fresh leaves, double the amount)
Sea salt and ground black pepper to taste

Blend in a food processor and chill until needed.  Make ahead if desired to meld flavors more strongly.  This yield is a bit heavy for a single portion, probably plenty for two; if you have extra use it on another salad or as a marinade.