Bacon Lettuce And Tomato Sandwich Soup Recipes

Steps:

• Spread toast slices with mayo.
• Fill with remaining ingredients to make 2 sandwiches.

Steps:

• Dissolve bouillon cubes in water; set aside.
• Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
• drippings in Dutch oven.
• Drain bacon on paper towels.
• Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
• Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
• Reduce heat, and simmer, uncovered, 20-25 min.
• Add lettuce, and cook 2 min or until lettuce wilts.
• Top with bacon and croutons.
• Serve immediately.
• Yield: 5 cups.

Steps:

• In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro.

Steps:

• In a small bowl, mix the chives (or scallions) with the mayonnaise.
• Cook the bacon in a large skillet over medium heat, keeping the slices separate as they cook, until golden brown, about 10 minutes. Remove the bacon from pan with tongs and place on a paper-towel covered plate to drain.
• Spread one side of all slices of the toast with the mayonnaise. Layer 4 slices of the toast with tomatoes and bacon and grind black pepper over the top, add a lettuce leaf, close the sandwiches with remaining slices of toast, cut in half diagonally, and serve.

Steps:

• Cut up bacon and cook in large pan until crisp and transfer bacon to paper towels.
• Add carrots, onion, celery and garlic to drippings and saute over medium heat for about 8 mins, until tender.
• Stir in tomatoes, broth, basil, salt, sugar, and pepper.
• Bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes.
• Remove from heat and cool--very important.
• Transfer cooled soup (do not want it steamy or the lid will fly off) to a blender and puree.
• Return to pan and cook over med heat for 5 minutes Stir in lettuce and cook 1 min or until wilted.
• Garnish with bacon and green onions.

Steps:

• Combine lettuce, cheese, onions, bacon and mayo.
• Fill pita halves with tomatoes and lettuce mixture.

Steps:

• Method:To prepare the bacon mayonnaise, combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
• Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
• Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper. Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.

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.

Steps:

• Spread 2 teaspoons mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4 inch thick, and layer on one of the pieces of bread. Sprinkle with salt and pepper. Place bacon and lettuce leaves over tomatoes. Top with remaining piece of bread, and cut sandwich in half.

Steps:

• In a large skillet fry the bacon until fully cooked but not crisp.
• Remove bacon and fat from skillet, then return 1/4 cup of the fat to the pan.
• Stirring constantly, add the flour and brown in fat to a deep golden brown.
• Add the water carefully as it will splatter some (I find it splatters less if I dump all the water in quickly) and stir well. Then add the milk and bring to a rolling boil stirring frequently.
• Add the lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring contantly.
• Add eggs to mixture making sure to stir it thoughout the soup.
• Reduce heat to low and continue to cook for about 1/2 hour (until lettuce is cooked down).

Steps:

• Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.