Open Faced Bacon And Cucumber Salad Sandwiches Recipes

OPEN FACED CUCUMBER SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve.

OPEN-FACED BACON AND CUCUMBER-SALAD SANDWICHES

Steps:

• In a fine sieve set over a bowl drain yogurt 20 minutes. Lightly toast bread. Finely chop cucumber and in a bowl stir together with yogurt, garlic, and salt and pepper to taste.
• In a large heavy skillet cook bacon over moderate heat, turning it, until it begins to brown and is almost crisp. Sprinkle sugar evenly over bacon and turn it. Cook bacon until golden and crisp and transfer to paper towels to drain. Divide cucumber salad between toasts and top with bacon.

GERMAN CUCUMBER AND BACON SALAD

Steps:

• In a hot skillet, fry bacon and remove from pan. Save one tablespoon of bacon grease and fry chopped onion and cucumber slices.
• Add vinegar, sugar, cornstarch, salt and pepper. Simmer in low heat until done. Crumble in bacon.
• Cool and refrigerate for flavors to blend. It can be serve with sandwiches, if you like.
• UPDATE - MY PERSONAL NOTE: I made this recipe and liked the combination of flavors, except for the vinegar that is a little acid for my taste buds, so next time I will mix the cornstarch with water instead of the apple cider vinegar.