3636. BACON MONTE CRISTO FINGER SANDWICHES

8 slices bacon, thick cut
8 sliced bread
8 slices deli ham
8 slices cheese
butter, softened
3 eggs
1/4 cup milk
salt, to taste

Preheat oven to 400°. 

Lay bacon on baking sheet. Bake for 15 minutes or until done. Remove from oven, transfer to newspaper lined paper towels. Lay out 8 slices of bread. Lightly coat each slice with butter. Lay a slice of cheese on each slice of bread. Place a slice of ham on top of each slice of cheese. Cut bacon in half and place 4 halves on each sandwich. Put the bottom sandwich half onto the top sandwich half.

Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Combine the eggs and milk in a bowl. Heat a griddle over medium-high heat. Once the griddle is hot enough to scatter a drop of water, brush with softened butter.  Unwrap the sandwiches and dip in the egg batter (one at a time), to coat evenly. Gently place it on the griddle, and fry. Turn once and then cover with a bowl until golden brown and hot, about 5 minutes total. Using caution, remove the bowl with a spatula and use an oven mitt to protect from the heat.

Allow to cool, cut into 4ths with a knife. Place on a serving platter.


bacon recipe source: Donna Elick, The Slow Roasted Italian (@Slow_Roasted), December 12, 2014

3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches

8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006

3440. SAUTEED MUSHROOM BUTTER and BACON TEA SANDWICHES

makes 2 dozen 

 

 

1 cup (2 sticks) unsalted butter, softened 

1 tablespoon olive oil  

1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced 

Coarse salt and freshly ground pepper  

1/4 cup Madeira or sherry 

24 thin slices whole-wheat bread  

1 1/2 pounds (about 24 slices) bacon, cooked 

1 bunch arugula, cleaned and trimmed 

 

In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.

 

Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.

 

 

bacon recipe source: Martha Stewart, Annual Recipes 2003

1/2 cup  unflavored whey protein powder (see Note 1 below for subs)
2 strips cooked bacon (grilled until crispy and then chopped)
4 tablespoons coconut flour
1/4 cup cocoa nibs (see Note 2 below for subs)
2 tablespoons xylitol (or granulated stevia)
1/2 cup milk (I used cartoned coconut milk but almond or rice would be nice too)
1 teaspoon red chili powder
Directions:
1. Blend all ingredients together, except for the bacon which you should add after blending so as to retain it’s texture. Meanwhile, melt 1/2 bar (50g) of 85% dark chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water). Once blended, shape the mixture into bars and then dip the bars into 1/2 bar of melted dark chocolate.
2. Once your bars are coated with chocolate, transfer them to the freezer for 30 minutes and… that’s it. Your bars are done.
- See more at: http://proteinpow.com/2013/06/bacon-and-chili-dark-chocolate-protein.html#sthash.tUAeMPi9.dpuf

2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened

1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.


bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102