I still make these for my husband on a regular basis. He likes them after his long 12 hour days at work. I know that he is going to be starving so I automatically make two of these without him even asking. I even make a side dish to go with them and he will polish off the whole plate. I like these sandwiches, too, but one is plenty for me! Sometimes I just use the two pieces of bread to cut down on the carbs. Check out what they are saying about this recipe over at The Pioneer Woman:
“I made this a couple of weeks ago. And suddenly, everything in my life made sense again.”
Fill up that empty spot with a boatload of bacon!
Ingredients
8 slices Hormel Thick-cut Bacon, Cooked Till Slightly Crisp
3 slices Marbled Rye Bread, Toasted
3 Tablespoons Hellmann’s Mayonnaise
2 teaspoons Adobo Sauce From Chipotle Peppers, More To Taste
2 whole Roma Tomatoes, Sliced Thick
4 whole Green Leaf Lettuce Leaves, Washed
Salt And Pepper
Optional Ingredients: Cheese Slices, Avocado, Red Onion Slices
Instructions
Mix together the mayo and the adobo sauce, adding more to get the spiciness you want.
Spread some of the chipotle mayo on one piece of bread. Lay on four slices of bacon, then top with lettuce and tomato slices. Sprinkle salt and pepper on the tomatoes.
Spread chipotle mayo on another slice of bread and lay it face down on top of the tomatoes. Spread more chipotle mayo on top, then repeat the bacon, lettuce, tomato, and salt and pepper. Spread chipotle mayo on another piece of toast and lay it face down on top of the tomatoes.
Slice in half and split the sandwich with someone you love!
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Quick Tip: Cheese can be added if you like your sandwich with cheese.
Thanks again to The Pioneer Woman for this scrumptious and hearty recipe.
