Bacon Lettuce And Cantaloupe Sandwiches Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

Steps:

• Preheat oven to 425°F.
• In a shallow baking pan cook bacon in one layer in middle of oven, turning occasionally, until golden and crisp, 16 to 18 minutes, and transfer to paper towels to drain.
• In a small bowl whisk together mayonnaise, mustard, lemon juice, and honey until smooth.
• Seed cantaloupe. Cut melon into 12 slices and discard rind. Cut out and discard lettuce ribs.
• Spread mayonnaise mixture on all 8 slices of bread. Stack lettuce, melon, and bacon on 4 of the slices and top with remaining 4 slices, gently pressing them together.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.