Bacon-Ginger Sandwiches
How to Make It
Step 1
1
In a 10- to 12-inch frying pan over medium-high heat, brown bacon, turning slices once or twice, about 5 minutes total. Transfer to towels to drain; discard fat in pan.
Step 2
2
Spread mayonnaise on 1 side of each toast slice. Mound salad mix equally on mayonnaise on 2 slices. Lay 3 slices of bacon on each mound of salad mix and cover evenly with pickled ginger. Lay remaining toast, mayonnaise side down, on top. Cut each sandwich in half.
Ingredients
6 slices bacon (6 oz. total)
2 tablespoons mayonnaise
4 slices dense pumpernickel bread or whole-wheat bread (about 6 oz. total), lightly toasted
2/3 cup lightly packed salad mix, rinsed and crisped
1/4 to 1/2 cup drained sliced pickled ginger
Directions
Step 1
1
In a 10- to 12-inch frying pan over medium-high heat, brown bacon, turning slices once or twice, about 5 minutes total. Transfer to towels to drain; discard fat in pan.
Step 2
2
Spread mayonnaise on 1 side of each toast slice. Mound salad mix equally on mayonnaise on 2 slices. Lay 3 slices of bacon on each mound of salad mix and cover evenly with pickled ginger. Lay remaining toast, mayonnaise side down, on top. Cut each sandwich in half.
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