• 20minutes
  • 315calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium lemon

  2. 1/3 cup(s) light mayonnaise

  3. 1 tablespoon(s) fresh parsley leaves , chopped 5 teaspoon(s) fresh thyme leaves , chopped 125 teaspoon(s) coarsely ground black pepper

  4. 3 medium ripe tomatoes , cut into 1/4-inch-thick slices

  5. 125 teaspoon(s) salt

  6. 8 slice(s) sourdough bread

  7. 8 ounce(s) Canadian bacon , thinly sliced

  8. 8 small romaine lettuce leaves

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for direct grilling over medium heat.

  2. Meanwhile, from lemon, grate 1/4 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, mix lemon peel and lemon juice with mayonnaise, parsley, thyme, and pepper until blended; set aside. Place tomato slices on sheet of waxed paper and sprinkle with salt.

  3. With tongs, place bread slices on grill and cook just until grill marks appear on bottom side of bread. Remove bread slices from grill; set aside.

  4. With tongs, place bacon slices on grill over medium heat and cook 2 minutes, just until grill marks appear on bacon (do not overcook; bacon will dry out and toughen).

  5. To assemble sandwiches, spread mayonnaise mixture on ungrilled side of bread slices. Top half of bread slices with half of bacon slices, all of tomato slices, remaining bacon slices, then lettuce leaves. Place remaining bread slices, grilled side up, on top. Cut each sandwich in half to serve.


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