B L Tea Sandwiches Recipe

• 1 1/2 lb hickory-smoked peppered bacon thick-sliced
• 24 x sun-dry tomatoes - (4 ounce)
• 1 c. homemade or possibly prepared mayonnaise Coarse salt Freshly-grnd black pepper
• 24 slc rye bread (1/4" thick) or possibly 48 slices party rye
• 2 c. mache (lamb's lettuce) or possibly other baby lettuce leaves

1. Heat the oven to 375 degrees with the rack in the center.
2. 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.
3. Drain, and let cold on paper towels.
4. Crumble the bacon into small pcs, about 1/2-inch each.
5. Set aside.
6. Meanwhile, heat 3 c. water in a small saucepan till almost boiling.
7. Place the sun-dry tomatoes in a medium bowl, and cover with the very warm water.
8. Allow the tomatoes to soak till they are soft, about 20 min.
9. Drain, pat dry, and finely chop.
10. Combine the tomatoes and the mayonnaise.
11. Season generously with salt and pepper.
12. Spread each bread slice with the mayonnaise mix.
13. Place bacon on half of the bread slices, sprinkle with pepper, add in a layer of mache, and top with the remaining bread.
14. Slice each in half, and serve.
15. For a buffet lunch or possibly an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread.
16. Makes 2 dozen.

bacon, tomatoes, mayonnaise, bread, mache

Taken from cookeatshare.com/recipes/b-l-tea-sandwiches-72691 (may not work)