Bacon Lettuce And Tomato Sandwich Soup Recipes

BACON, LETTUCE & TOMATO SANDWICH

Steps:

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

BACON, BASIL PESTO, AND TOMATO SANDWICH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
• Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

BACON, LETTUCE AND TOMATO SANDWICH SOUP

Steps:

• In a heavy bottom Dutch oven melt butter over medium high heat.
• Add bacon and sauté two to three minutes.
• Add onions, celery, bell pepper and garlic.
• Sauté three to five minutes or until vegetables are wilted.
• Sprinkle in flour and, using a wire whisk, blend well into bacon/vegetable mixture.
• Add chicken stock, stirring constantly, until well incorporated.
• Add lettuces and tomatoes and fold well into the soup.
• Add heavy whipping cream.
• Season to taste using thyme, basil, salt and pepper and allow to cook for an additional fifteen minutes.
• When ready to serve, ladle soup into individual bowls and garnish with toasted croutons.

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

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.

BACON, LETTUCE AND TOMATO SOUP

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.

BACON, LETTUCE, AND TOMATO 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.

BACON, LETTUCE & TOMATO SALAD SANDWICH

Steps:

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