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Add a photoServings: 24
Ingredients
- 1Â 1/2 lb hickory-smoked peppered bacon thick-sliced
- 24 x sun-dry tomatoes - (4 ounce)
- 1 c. homemade or possibly prepared mayonnaise
- Â Â Coarse salt
- Â Â Freshly-grnd black pepper
- 24 slc rye bread (1/4" thick)
- Â Â or possibly 48 slices party rye
- 2 c. mache (lamb's lettuce) or possibly
- Â Â other baby lettuce leaves
Directions
- 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 min. Drain, and let cold on paper towels. Crumble the bacon into small pcs, about 1/2-inch each. Set aside.
- Meanwhile, heat 3 c. water in a small saucepan till almost boiling. Place the sun-dry tomatoes in a medium bowl, and cover with the very warm water. Allow the tomatoes to soak till they are soft, about 20 min.
- 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 mix. Place bacon on half of the bread slices, sprinkle with pepper, add in a layer of mache, and top with the remaining bread. Slice each in half, and serve.
- For a buffet lunch or possibly an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread.
- Makes 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 24 servings | |
| Calories 157 | |
| Calories from Fat 78 | 50% |
| Total Fat 8.87g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 128mg | 4% |
| Total Carbs 16.67g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.03g | 1% |
| Protein 3.04g | 5% |
