Title: Open-Faced Bacon And Cucumber-Salad Sandwiches
Categories: Appetizers, Snacks
Yield: 2 Servings

1/2 c Plain yogurt
2 lg Slices country-style bread
1/2 English cucumber
1/2 ts Minced garlic
6 Bacon slices
2 ts Packed brown sugar

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. Yield:
2 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Gourmet
Magazine June 1999

Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 23,
1999