Heat the oven to 400.
Stir together the mayonnaise and the sun dried tomato pesto In a small bowl, and set aside until ready to compile sandwich.
Using a large baking sheet lined with either aluminum foil or a shallow baking rack that fits it, place the bacon slices side by side, next to each other
Bake the bacon for 20-25 minutes, until crispy. Note: Baking time can take up to 35 minutes, depending on your oven. See Recipe Notes.
When removing bacon slices from the baking sheet, set them on a paper towel until ready to use.
Spritz the naan bread with a little bit of water and heat in the microwave to soften, about 25 seconds.
Alternatively, place naan on a large baking sheet in oven, spritz lightly with water, and bake just until warm, about 4 minutes.
After warming the Naan bread with either method, brush both sides of the naan with a thin coating of olive oil, and set aside until ready to build your sandwich.
Spoon a heaping tablespoon of the Sun Dried Tomato Mayo on half of the warm Naan bread. Add a piece of butter lettuce.
Add a few slices of tomato, then 5 or 6 slices of the crispy bacon.
Fold over and slice in two, and serve.