Time: 4 hours.
Complexity: easily
Servings: 4

Recipe for making open sandwiches with fried bacon, baked tomatoes and coleslaw.

Ingredients:

• 8 slices of bacon
• 4 slices of whole grain rye bread
• 4 plum tomatoes, cut lengthwise
• 1/4 small red onion, thinly sliced
• 1 cup chopped Savoy cabbage
• Coarse salt and freshly ground pepper
• Extra virgin olive oil for drizzling
• 1/3 cup mayonnaise
• 1 tbsp. l. grated horseradish
• 1 tbsp. dill
• 1 teaspoon red wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

plum tomatoes, rye bread, bacon, Savoy cabbage, wine vinegar, dill, red onion, horseradish, mayonnaise

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Preparation:

Step 1
• Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Place the tomatoes cut-side up on a baking sheet and sprinkle with 1/2 teaspoon of salt and pepper to taste. Drizzle with olive oil. Bake for 3.5 hours, until the tomatoes are tender. Let cool. (Tomatoes can be prepared one day ahead and stored in the refrigerator in an airtight container.)
Step 2
• Mix mayonnaise, horseradish, and pepper to taste. Cover and refrigerate.
Step 3
• In a colander set over a bowl, combine the cabbage, red onion, a little water, and 1/2 teaspoon of salt. Let sit for 20 minutes, until the cabbage is softened. Rinse well with cold water, squeeze out excess water, and pat dry.
Step 4
• Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Don't discard the rendered fat.
Step 5
• Fry it rye breadMix the vegetable mixture with dill, 1 teaspoon of rendered fat, vinegar, and pepper to taste. Spread each piece of toasted bread with horseradish mayonnaise, top with 2 slices of bacon, 2 baked tomato halves, and a little of the vegetable mixture. Drizzle with the bacon broth.

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