Oregon Peppered Bacon and Crab BLT

• 1 red bell pepper (capsicum)
• 12 cup mayonnaise
• 1 tablespoon chopped fresh tarragon
• 6 ounces thick-sliced pepper bacon
• 4 crusty artisan bread rolls, split and lightly toasted
• 1 12 cups fresh-cooked dungeness crabmeat, picked over for shell fragments
• 2 ripe tomatoes, sliced 1/4 inch thick
• 1 small head boston lettuce or 1 small bibb lettuce, leaves separated

1. Preheat the broiler (griller).
2. Cut the bell pepper in half lengthwise and remove the stern, seeds, and ribs.
3. Place, cut sides down, on a balking sheet.
4. Broil (grill) until the skin blackens and blisters.
5. Remove from the broiler, drape loosely with aluminum foil, and let cool for 10 minutes, then peel away the skin.
6. Chop finely and place in a small bowl.
7. Add the mayonnaise and tarragon and mix well.
8. Meanwhile, in a large frying pan over medium-high heat, fry the bacon until crisp, about 10 minutes.
9. Using tongs, transfer to paper towels to drain.
10. Spread the cut surfaces of the rolls with the mayonnaise mixture, dividing it evenly between the tops and bottoms.
11. Place the bottoms of the rolls on individual plates and top with the crabmeat, tomatoes, bacon, and lettuce.
12. Cover with the roll tops and secure each sandwich with 2 toothpicks.
13. Cut each sandwich in half between the toothpicks and serve.

red bell pepper, mayonnaise, tarragon, pepper, bread rolls, crabmeat, tomatoes, boston lettuce

Taken from www.food.com/recipe/oregon-peppered-bacon-and-crab-blt-386154 (may not work)