Yield: 1 Servings
|4 \N||Thick slices bacon, (up to 6)|
|2 slices||White loaf bread|
|\N \N||Romaine lettuce|
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@...> on Mar 12, 1997