Preheat oven to 350°F. Grease a sheet pan. Slice tomatoes into 1/2 -inch thick slices.
Arrange tomatoes in a single layer on the prepared sheet pan. Season with 1 tablespoon Dill Blend. Bake for 25 minutes or until tender and starting to brown around the edges.
Combine vegan mayo, lemon juice, and remaining1 teaspoon Dill Blend.
Spread mayo mixture on 4 slices of bread. Top with roasted tomatoes, avocado slices, and arugula.
