Thought I would go out and do a little fishing on Father’s Day but when I got out to the lake it was about two and half times its normal size. I gave it a try but with the water so high that the fishing was really bad. I sure hope there is a break in all this rain soon…
Ingredients:
24 slices soft white sandwich bread
1 1/4 cups iceberg lettuce, finely shredded
1/2 pound ripe tomatoes, seeded, juiced and drained
1/2 pound bacon, cooked, drained and crumbled
2-3 tablespoons good quality mayonnaise
Salt and freshly ground pepper, to taste
Directions:
Preheat oven to 450 degrees.
Flatten each slice of bread with a rolling pin. Using a 2½-inch cookie cutter, cut 1 round from each slice of bread. Tuck the rounds into mini muffin pans and bake until lightly toasted, about 6 minutes. Cool for a few minutes then invert onto a baking rack and cool completely. (These can be made up to two days ahead of time and stored in an airtight container).
In a medium bowl, combine the lettuce, tomatoes, bacon and 2 tablespoons of mayonnaise to bind (if necessary, add more mayo but take care not to make the mixture soggy). Season with salt and pepper.
Fill each toasted bread cup with the mixture and serve immediately.
