1 baguette, cut into 4 pieces, each halved lengthwise, lightly toasted
8 small butter lettuce leaves, torn
How to Make It
Combine tomatoes, olive oil, salt and thyme in slow cooker and toss to coat. Cover and cook on low until tomatoes are shriveled and very soft, 4 to 6 hours.
Cook bacon in a skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes. Spread mayonnaise on bottom halves of baguette lengths. Top with lettuce, tomatoes and bacon. Place top halves of baguette on top and serve right away.
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