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B-L-Tea Sandwiches

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  • 1 1/2 lb Hickory-smoked peppered bacon; thick-sliced
  • 24 Sun-dried tomatoes -; (4 oz)
  • 1 c Homemade or prepared mayonnaise
  • Coarse salt
  • Freshly-ground black pepper
  • 24 sl Rye bread; (1/4" thick)
  • Or 48 slices party rye
  • 2 c Mache; (lamb's lettuce) or
  • Other baby lettuce leaves


Heat the oven to 375 degrees with the rack in the center. Arrange the bacon strips in a single layer without touching on 2 baking sheets and bake, one at a time, in the oven for 10 minutes. Drain, and let cool on paper towels. Crumble the bacon into small pieces, about 1/2-inch each. Set aside. Meanwhile, heat 3 cups water in a small saucepan until almost boiling. Place the sun-dried tomatoes in a medium bowl, and cover with the very hot water. Allow the tomatoes to soak until they are soft, about 20 minutes. Drain, pat dry, and finely chop. Combine the tomatoes and the mayonnaise. Season generously with salt and pepper. Spread each bread slice with the mayonnaise mixture. Place bacon on half of the bread slices, sprinkle with pepper, add a layer of mache, and top with the remaining bread. Slice each in half, and serve. For a buffet lunch or an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread. Makes 2 dozen.
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - " Copyright: "1999 - Clarkson N. Potter - $35"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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