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Thick sliced bacon, cooked crisp and drained
Romaine lettuce leaves
Roma tomatoes, sliced ¼ inch thick
Artichoke pesto
Roasted red pepper paste
Kosher salt
Fresh ground black pepper
Italian potato bread

Mix 1 t. of mayo with 2 t. pepper paste.

Spread pesto on lightly toasted bread, layer with tomato, sprinkle with salt and pepper, add 5 or 6 slices of bacon then the lettuce.

Spread mayonnaise mixture on top slice of bread, assemble and cut in half, serve with coleslaw and dill pickle wedges.

© A. J. Di Liberti 2008
I cook, therefore I am.
I cook, therefore I am.