1721. BACON, SPINACH and TOMATO SALSA SANDWICH

makes four servings


2 large ripe tomatoes, seeded and coarsely chopped (about 1-3/4 cups)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon finely chopped fresh jalapeño chile pepper
1 tablespoon lime juice
1/8 teaspoon kosher salt or salt
8 slices bacon
1/4 cup light mayonnaise
4 10-inch vegetable-flavor flour tortillas or flour tortillas
2 cups fresh baby spinach

For tomato salsa, in a medium bowl, combine tomatoes, onion, cilantro, and chile pepper. Stir in lime juice and salt. Set aside.

Cook bacon according to package directions. Drain well on paper towels; cut bacon in large pieces.

For sandwiches, spread mayonnaise on tortillas; top with spinach. With a slotted spoon, scoop salsa on spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.


bacon recipe courtesy of: Better Homes and Gardens