Bacon-Ginger Sandwiches

Makes 2 servings


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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


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.

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.

Created date

October 2005

Nutritional Information

Calories 519
Caloriesfromfat 43 %
Protein 15 g
Fat 25 g
Satfat 6.1 g
Carbohydrate 57 g
Fiber 5.5 g
Sodium 1167 mg
Cholesterol 28 mg