Open-faced Bacon And Cucumber-salad Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Appetizers, Snacks | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Plain yogurt |
| 2 | Slices country-style bread | |
| 1/2 | English cucumber | |
| 1/2 | t | Minced garlic |
| 6 | Bacon slices | |
| 2 | t | Packed brown sugar |
INSTRUCTIONS
In a fine sieve set over a bowl drain yogurt 20 minutes. Lightly toast bread. Finely chop cucumber and in a bowl stir together with yogurt, garlic, and salt and pepper to taste. In a large heavy skillet cook bacon over moderate heat, turning it, until it begins to brown and is almost crisp. Sprinkle sugar evenly over bacon and turn it. Cook bacon until golden and crisp and transfer to paper towels to drain. Divide cucumber salad between toasts and top with bacon. Yield: 2 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Gourmet Magazine June 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 23, 1999
A Message from our Provider:
“A lot of church members who are singing ‘Standing on the Promises\” are just sitting on the premises.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 579
Calories From Fat: 471
Total Fat: 52.3g
Cholesterol: 81.2mg
Sodium: 993.9mg
Potassium: 389.3mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 8.8g
Protein: 16.5g