| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Taste, Pork, Sandwiches | 1 | Servings | |
INGREDIENTS
| 4 | Thick slices bacon, (up to 6) | |
| 2 | sl | White loaf bread |
| Mayonnaise | ||
| Romaine lettuce | ||
| Tomatoes |
INSTRUCTIONS
Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread unti l golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with ice tea with mint. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”