Inverted BLT With the Works

1 packet of bacon

2 slices of French bread

1-3 teaspoons dijon mustard

9 slices of cucumber

2 slices of beef tomato

2 slices of cheese, e.g. Port Salut

2-4 leaves of iceberg lettuce

Spread the Dijon mustard onto both pieces of bread. Place the cucumber, tomato and cheese on one piece and place the other slice of bread on top. Press lightly. Using one package of bacon *about 8-9 thin slices, place four pieces in one direction. Then the remaining slices are folded 90 degrees in the other direction to form a cross pattern.

 

Place the sandwich in the middle and fold over the bacon slices as tightly as possible to wrap aeround the outside of the sandwich. Squeeze the sandwich into the grilling basket. Cook over an open fire until the bacon is golden and the cheese starts to melt. Remove from the grilling basket and divide the sandwich into two triangles. Serve in salad leaves on a StackPlate.

Enjoy.