Return to Recipe Index
|
1/2 cup mayonnaise 1/4 cup tomatoes, finely chopped, oven-dried see note 1/4 cup basil, or cilantro, shredded fresh Pinch ground red pepper, or dash hot pepper sauce 12 slices bacon, thick-sliced, smoked 8 slices bread, hard such as sesame or semolina 4 lettuce leaves, such as leaf or Bibb 2 large tomatoes, thinly sliced 8 fresh basil leaves, or cilantro sprigs |
|
1. Mix mayonnaise, dried tomatoes, shredded basil and ground red pepper in small bowl.
2. Cook bacon in large skillet or on a foil-lined sheet in a 375-degree oven until crisped as desired. Drain well. 3. Spread mayonnaise mixture over each bread slice. Top four of the slices with a lettuce leaf; divide tomato slices over lettuce. Top each with 3 strips of bacon and 2 basil leaves. Cover the top slice of bread and serve.
Note: For oven-dried tomatoes, heat oven to 200 degrees. Cut 2 pints of cherry tomatoes in half through the stem end. Lightly oil a foil-lined baking sheet. Place tomatoes on sheet, cut side up, in a single layer. Sprinkle lightly with salt. Put into the middle of the oven and check occasionally until tomatoes are dried as desired, usually about 6 hours for cherry tomatoes, 8 hours for small plum tomatoes and up to overnight for the round tomatoes. Cool and pack in covered container and refrigerate up to 1 week or freeze up to several months.
|
Return to Sandwiches