Spread 4 slices sandwich bread with Dijon. Top 2 pieces of bread with 2 slices cooked peameal bacon, thinly sliced kosher dill pickles and 1 slice swiss cheese. Top with remaining bread and generously brush the outsides with olive oil.
Cook in a large non-stick frying pan set over medium until golden, about 2 min. Flip, then use a small flat lid or pan to press down on tops of sandwiches. Cook until golden, about 2 more min. Remove from pan. Let stand 2 min. Trim edges and carefully cut each sandwich into 9 small squares.