Coffee & Molasses-Glazed Bacon, Grilled Romaine & Crispy Tomato Sandwiches

• 64 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak
• 1 qt. Brewed Columbian GEVALIA Kaffe, cooled
• 1 cup molasses
• 1 cup brown sugar
• 32 pieces romaine lettuce leaves, grilled
• 32 slices sliced tomatoes
• 2 each eggs, beaten
• 2 cups panko bread crumbs
• 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 32 slices sourdough bread slices, toasted

1. Cover bacon with brewed coffee.
2. Refrigerate 24 hours to marinate.
3. Drain bacon; discard marinade.
4. Arrange on parchment paper-lined sheet pans in single layer.
5. Brush with molasses then sprinkle with sugar.
6. Cook in 350 degrees F standard oven 15 to 20 min.
7. or until crisp.
8. Dip tomatoes in eggs, then coat with bread crumbs.
9. Fry in 350 degrees F oil until golden brown; drain well.
10. For each serving: Spread 1 Tbsp.
11. mayonnaise on 1 bread slice.
12. Top with 4 bacon slices, 2 lettuce leaves, 2 breaded tomato slices and second bread slice.

bacon, columbian gevalia kaffe, molasses, brown sugar, romaine lettuce leaves, tomatoes, eggs, bread crumbs, mayonnaise, bread

Taken from www.kraftrecipes.com/recipes/coffee-molasses-glazed-bacon-grilled-romaine-crispy-tomato-sandwiches-178694.aspx (may not work)