Crispy Bacon, Arugula, Tomato, and Cream Cheese Sandwiches
- 18 slices of applewood-smoked bacon
- 6 sourdough sandwich rolls, halved lengthwise
- 8 ounces cream cheese
- 3 large ripe red tomatoes, thinly sliced
- 3 cups baby arugula
Instructions:
Peppery arugula is a wonderful alternative to lettuce when making bacon and tomato sandwiches. I grow it year round in the garden. When serving this sandwich for painting classes, I cook the bacon the night before and reheat it in the oven just before assembling the finished sandwiches.
- In a large frying pan over medium heat, cook the bacon until crispy. Transfer to paper towels to drain.
- To assemble the sandwiches, spread cream cheese on the cut sides of all the rolls. Top each of the bottom halves of the rolls with a layer of sliced tomatoes, 3 slices of bacon, and ½ cup of arugula.
- Place the tops of the rolls on each sandwich and slice the sandwiches in half. Serve on a platter or on individual plates.