Bacon Cucumber And Heirloom Tomato Sandwich With Herbal Mayo Recipes

Steps:

• Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
• bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Steps:

• Sprinkle black pepper over bacon, cook bacon crisp and set aside.
• In a bowl wisk together mayonnaise, fresh fine herbs, salt and white pepper.
• Toast bread and spread 1-tablespoon Herbal mayonnaise on each slice.
• Layer lettuce, tomatoes, bacon, cucumbers, Maui onions, avocado and lettuce.
• Slice sandwich in half and place on a plate.
• Garnish sandwich plates with 1/4 cup cottage and dill pickle chips.

Steps:

• Cook bacon until crisp and place on paper towels.
• In a bowl wisk together mayonnaise, salt, pepper and fresh chopped herbs.
• Toast Russian Rye bread and spread 1-tablespoon Herbal Mayonnaise on each slice.
• Layer lettuce, tomatoes, red onions, cucumber, bacon and lettuce.
• Slice sandwich in half and place on a plate.
• Garnish plates with Jalapeno-Stuffed Green olives and Kalamata olives.

Steps:

• Cook bacon in a 400 degree oven until crisp, being careful not to burn it, about 10-14 minutes. If you prefer, you could fry it in a pan or on the griddle. (I usually cook the bacon the night before) Drain well and let cool.
• In a bowl, mix the cream cheese and seasoning packet together. (Adjust this to your taste - the seasoning tends to be salty, so pour about 1/4 packet at a time.).
• Thinly slice the cucumber and set it aside.
• Spread 2 slices of pumpernickle with a thin layer of the cream cheese mixture. On one slice, layer the cucumber and bacon, and top with the other slice of bread (cream cheese on both slices of bread holds the sandwich together nicely).
• Cut the sandwich into triangles and serve.

Steps:

• slice heirloom tomato.
• mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic.
• place basil mayo in refrigerator for 20 mins and chill.
• spread mayo on both sides of bread
• crumble goat cheese on bread.
• add slices of heirloom tomato.
• slice in half and enjoy!

Steps:

• In a heavy skillet, over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Toast the bread on one side only. Evenly spread the mayonnaise on the toasted side of 4 slices of bread. Place the tomatoes on top of the mayo, making sure that the slices don't overlap and the surface of the bread is covered. Season the tomatoes with salt and pepper. Place the bacon over the tomatoes, followed by the lettuce. Close the sandwiches with the remaining 4 bread slices, toasted side down. Carefully cut into halves and serve.
• Sit the tomato stem side down on the counter and using a very sharp knife, slice it horizontally to prevent the juices from running out.