Saturday lunch doesn't require that you slave away in the kitchen. With the right ingredients and a couple of skillets, you're well on your way to a memorable backyard picnic feast. We've given the bacon-lettuce-and-tomato a makeover, stuffing it with arugula and applewood-smoked bacon. It comes on rustic sourdough bread, too.
16 thick slices applewood-smoked bacon (about ¾ pound)
½ cup mayonnaise
16 large slices sourdough bread, toasted
2 bunches arugula
3 to 4 large ripe tomatoes, cut into ¼-inch thick slices
Salt and freshly ground black pepper, to taste
1. In two large skillets, cook the bacon until it is crisp. Transfer to paper towels to drain.
2. Spread the mayonnaise evenly over the toasted bread. Place a few arugula leaves on each of the 8 slices and top each with 3 tomato slices. Sprinkle the tomatoes with salt and pepper, place 2 slices of bacon on each, and top with the remaining slices of toast. Cut each sandwich in half on the diagonal and serve immediately.
For more Mary Engelbreit recipes from her Dining Out Cookbook, click here.