Friday, March 13, 2015


makes 2 servings 

6 slices bacon (6 oz. total)
2 tablespoons mayonnaise
4 slices dense pumpernickel bread or whole-wheat bread (about 6 oz. total), lightly toasted 
2/3 cup lightly packed salad mix, rinsed and crisped
1/4 to 1/2 cup drained sliced pickled ginger 
In a 10- to 12-inch frying pan over medium-high heat, brown bacon, turning slices once or twice, about 5 minutes total. Transfer to towels to drain; discard fat in pan.

Spread mayonnaise on 1 side of each toast slice. Mound salad mix equally on mayonnaise on 2 slices. Lay 3 slices of bacon on each mound of salad mix and cover evenly with pickled ginger. Lay remaining toast, mayonnaise side down, on top. Cut each sandwich in half.

bacon recipe source: Sunset Magazine, November 2000 

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