Open-faced bacon and cucumber-salad sandwiches
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Plain yogurt |
| 2 | larges | Slices country-style bread |
| ½ | English cucumber | |
| ½ | teaspoon | Minced garlic |
| 6 | Bacon slices | |
| 2 | teaspoons | Packed brown sugar |
Directions
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@... Source: Gourmet Magazine June 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 23, 1999