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Sandwich: B-L-Tea Sandwiches

Source of Recipe

internet


List of Ingredients

1 1/2 pounds of thick-sliced hickory-smoked peppered bacon
24 (4 ounces) sun-dried tomatoes
1 cup homemade or prepared mayonnaise
Kosher salt and freshly ground pepper
24 1/4 -inch-thick slices of rye bread
6 ounces lamb's lettuce (mache) or other baby lettuce leaves, enough to make about 2 loose cups


Recipe

1. Heat the oven to 375F 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 each. Remove and drain off the fat.Continue to bake until the bacon is crisp, another 10 minutes. Drain and let cool on paper towels. Crumble the bacon into small pieces, about 1/2-inch each. Set aside. (heidi: I cooked the Smart Bacon in a skillet with a splash of oil until crisp).

2. Meanwhile, heat 3 cups of water in a small saucepan until almost boiling. Place the sun0dreid tomatoes in a medium bowl and cover wih 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.

3. Spread each bread slice with the mayonnaise mixture. Generously sprinkle half the bread slices with the bacon. Arrange the mache over the bacon, sprinkle with pepper, and top with the remaining bread. trim the crust. Slice each in half and serve.
Makes 2 dozen.