B-L-Tea Sandwiches

INGREDIENTS

INSTRUCTIONS

Heat the oven to 375 degrees with the rack in the center. Arrange the
bacon strips in a single layer without touching on 2 baking sheets
and bake, one at a time, in the oven for 10 minutes. Drain, and let
cool on paper towels. Crumble the bacon into small pieces, about
1/2-inch each. Set aside. Meanwhile, heat 3 cups water in a small
saucepan until almost boiling. Place the sun-dried tomatoes in a
medium bowl, and cover with the very hot water. Allow the tomatoes to
soak until they are soft, about 20 minutes. Drain, pat dry, and
finely chop. Combine the tomatoes and the mayonnaise. Season
generously with salt and pepper. Spread each bread slice with the
mayonnaise mixture. Place bacon on half of the bread slices, sprinkle
with pepper, add a layer of mache, and top with the remaining bread.
Slice each in half, and serve. For a buffet lunch or an afternoon
tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of
bread. Makes 2 dozen.
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Copyright: "1999 - Clarkson N. Potter - $35"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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