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Open-Faced Bacon, Lettuce, and Tomato on Tuscan Bread


Four Sandwiches

About 16 to 18 crisp bacon slices, patted dry
8 thick slices crusty Tuscan bread, lightly toasted
Unsalted butter, to taste
Mayonnaise to taste
8 Romaine leaves, washed and trimmed to fit the bread
1 or 2 large firm ripe tomatoes, sliced thin
Option: 4 slices roast turkey breast

To prepare:

In a large skillet over moderate high heat, fry bacon until crisp on both sides, and transfer to paper towel lined plate and pat dry with more paper towels, and set aside.
Toast bread until light brown, spread with a thin layer of butter. Top both slices of bread with a lettuce leaf, add mayonnaise, tomato, and bacon on one side. Add (turkey if using) and bacon on the other side and serve open faced.
If toting this sandwich, place each component in separate bags and assemble it just before serving.

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