Last year, I started a garden and grew a bunch of vegetables and herbs. “Bunch” may be a strong word as a lot of stuff didn’t make it due to rabbits and overcrowding. Apparently those “place x inches apart” notes are important and you can’t grow 2 parsley plants, 2 basil plants, 2 cilantro plants, 2 mint plants, 2 bell peppers, 1 zucchini and 1 squash in a 4’ x 4’ garden bed. Who knew?
The herbs grew too tall and crowded out everything except for the zucchini and cucumbers but that was because they are vines and grew out of the bed onto the lawn. Long story short: I had a lot of cucumbers last summer!
Michael doesn’t like cucumbers all that much so the perfect storm that created this sandwich involved him being out of town, a glut of cucumbers, bacon, and me not want to cook. This lazy dinner became my absolute favorite sandwich ever. It’s salty and sweet, crispy and soft, hot and cold and embodies summer. You should try it!
- 10 Slices of Thick Cut Bacon
- 2 Cucumbers, Sliced into ¼ inch rounds
- 8 Slices of Bread, I used Multi-Grain Sourdough Bread
- 4 Tbs Mayonnaise
- Place bacon in a single layer on a sheet pan and put into a cold oven
- Turn the oven on to 375° and cook for 20 – 30 minutes, or until desired crispness is achieved. Note: This length of time is for thick cut bacon only, regular bacon will take much less time to cook.
- Drain bacon on paper towels
- Each sandwich requires 2 slices of bread, 1 Tbs mayonnaise, approximately ½ of a cucumber, and 2 ½ slices of bacon.
- Mayonnaise up both slices of bread
- Layer thusly: bread, cucumber, bacon, bread
Don’t be shy with the cucumber or bacon. They’re the stars of this show.
No freezing allowed for this tasty summer time sandwich! Leftover bread and bacon, however, can be frozen.
Cucumbers can provide a similar pick-me-up as caffeine due to them being a great source of Vitamin B and Carbohydrates.