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B-l-tea Sandwiches

Yield: 24 servings

Ingredients and directions for this recipe

1 1/2 lb Hickory-smoked peppered
-bacon; thick-sliced
24 Sun-dried tomatoes -; (4 oz)
1 c Homemade or prepared
-mayonnaise
Coarse salt
Freshly-ground black pepper
24 sl Rye bread; (1/4" thick)
Or 48 slices party rye
2 c Mache; (lamb's lettuce) or
Other baby lettuce leaves

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.

See also:
Previous recipe B-l-t Dip
Next recipe B-nut Butter

Or try one of these recipes:
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