by Kate Heyhoe
3 slices white bread, crusts removed
1 tablespoon mayonnaise, or to taste
1 lettuce leaf
2 ounces thinly sliced cooked chicken or turkey meat
3-4 thin slices of ripe tomato
4 slices crisp cooked bacon
Toast the bread until crisp (for best results, let it dry slightly after toasting). Spread each slice of bread lightly with mayonnaise. Place a layer of lettuce on top, followed by a layer of chicken, one bread slice, a layer of tomato, and the bacon. Finish with the final bread slice, mayonnaise side down. Cut into quarters, from corner to corner to make triangles. Note: To prevent mashing the sandwich, slice the top piece of toast into quarters before adding mayonnaise; place these triangles on the stacked sandwich and slice down between the triangles to neatly cut the rest of the sandwich.
Kate's Global Kitchen for May, 2001:05/05/01 Energy Synergy: Beating the Power Crunch
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created May 2001
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