2 loaves Very Thin Pepperidge Farm White Bread
2 lbs. cooked, drained, and cooled bacon
1 head lettuce
Several roma tomatoes sliced thinly to fit on 1 ¼” bread rounds.
S & P
Cut two rounds (with 1 ¼” buscuit cutter) out of each slice of bread (disregard the crusts and heels). I cut two slices at a time.
Cut bacon in pieces to size up with bread rounds.
Place tomato slices on paper towels to soak up some of the moisture.Salt and pepper the tomatoes. Prepare lettuce to fit the sandwich size.
Mayo each inside bread round. Add lettuce, a touch of mayo (glue), bacon, glue, tomato and the sandwich is complete. I have toasted them in the past but I like them untoasted better.
A variation that is very nice is to use the bread rounds with a slice of English cucumber seasoned with celery salt and replace the mayo with softened cream cheese.