Spinach Salad Sandwich

• 4 sliced bacon, diced
• 1/4 cup mayonnaise
• 1 1/2 tablespoons catsup
• 8 slices marbled rye bread, toasted
• 4 slices swiss cheese
• 2 hard-boiled eggs, slice thin
• 2 cups fresh baby spinach leaves, washed, stemmed and thoroughly drained
• 1 cup white button mushrooms, sliced
• salt and pepper, to taste

1. Heat a large frying pan over medium heat; add bacon and cook. Stir occasionally until browned and crispy (approximately 4 minutes). Drain on a paper towel-lined plate; set aside.
2. In a small mixing bowl combine the mayonnaise and catsup; stir well.
3. Add the bacon to the mayonnaise mixture; give a good stir. Evenly divide among the bread slices.
4. Top each bread slice with a slice of cheese; arrange even amounts of the egg, spinach, and mushrooms over the cheese slices. Salt and pepper, to taste.
5. Top with remaining bread slices; cut sandwiches in half.
6. A warm mug of tomato soup makes a delicious accompaniment to this sandwich.

bacon, mayonnaise, catsup, marbled rye bread, swiss cheese, eggs, fresh baby spinach leaves, white button mushrooms, salt

Taken from www.food.com/recipe/spinach-salad-sandwich-389834 (may not work)