Place the mayonnaise, sundried tomatoes and lemon zest in a small food processor. Pulse until the sundried tomatoes are very finely chopped. Heat the oil in a large nonstick skillet set over medium heat. Add the turkey and sprinkle with salt. Cook, turning once, for 10 minutes or until lightly browned and cooked through. Spread half the mayonnaise mixture over the bottom half of the baguette. Top with arugula, tomato, avocado, bacon and turkey. Spread the remaining mayonnaise the top half of the baguette; place on top of sandwich. Cut into 4 portions and serve immediately.
Use mayonnaise made with olive oil for some added healthy fats. Add sliced Cheddar or mozzarella to the sandwich. Use fresh pumpernickel or ciabatta bread in place of the baguette.