Ingredients:
- 4 oz blue cheese
- 1 tablespoon sour cream
- 2 tablespoon whole milk
- 12 lean bacon strips
- slices of 3-4 in wide baguette
- 1 bag field green mix
- 1 finely sliced tomato
- Mix the sour cream, whole milk and blue cheese to create 1/4 cup blue cheese spread.
- Cook the bacon until crispy, but not burned.
(I do this by laying out the bacon on a 3-layer thick sheet of paper towels and cooking in the microwave on 2 minutes. After that, I add a minute more at a time until crispy). - (optional) While cooking the bacon, lightly toast the bread slices.
(You can do this in the oven at 350°F for about 1-2 min.) - Divide the slices into groups of two, and spread the blue cheese spread on one side of each slide of bread. (This will be the inward-facing side of the sandwich, as the spread will prevent the moisture from the tomato and field greens from soaking the bread.)
- Layer the field green mix on one side of each sandwich and top with tomato. Layer the bacon on top of the tomato in a crisscross pattern.
- Top each slice with the other bread slice, blue cheese spread side down.
Mmm... bacon...
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