Bacon Slaw And Tomato Sandwich Recipes

GRILLED BACON-TOMATO SANDWICHES

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.

BACON, SLAW AND TOMATO SANDWICH

Steps:

• In a large skillet, fry the bacon over medium heat until it's crispy, set it aside on a paper towel to drain.
• Toast the bread so that it's crisp and brown on the outside, and firm but softer on the inside. Let the slices cool briefly, then spread equal amounts of mayonnaise on each slice.
• Spread the 1/4 cup slaw on two of the slices of bread. Cut the tomatoes into 1/4-inch-thick slices. Arrange the slices evenly on top of the slaw, and season them with a sprinkling of salt and a generous amount of pepper.
• Top with the bacon and the other piece of bread. Press each sandwich down gently, and cut it in half diagonally with a serrated knife.

BT (BACON AND TOMATO) SANDWICH

Steps:

• Assemble sandwich.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

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, 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, HORSERADISH, AND TOMATO SANDWICHES

Steps:

• Saute bacon in small skillet until brown and crisp. Drain and cool on paper towels; crumble.
• Combine bacon, cream cheese, and horseradish in small mixing bowl; blend thoroughly with a fork.
• Spread mixture in a thin layer onto 6 slices of bread.
• Top 3 slices of bread with single slices of tomato; with other 3 slices of bread, make sandwich with cream cheese-side down. Press gently to adhere.
• Cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches.
• Stack on a serving tray, cover tightly with plastic wrap or foil and refrigerate until serving time.

TOMATO BACON SQUARES

Steps:

• Preheat oven 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
• Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
• Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
• Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.