1 12-ouncethin Baguette(I used Udi’s Gluten-Free French Baguette), sliced into ¾-inch thick slices
3tablespoonsOlive Oil
5strips of bacon, cooked until done but not crisp; drained and large fat sections trimmed
2-3large leaves of Butter Lettuce, rinsed and patted dry with a paper towel
2medium ripe(but firm) Tomatoes
¼cupChipotle Mayonnaise(purchased or homemade); regular mayonnaise may be substituted
Instructions
Slice the tomatoes vertically (not across the tomato) making slices the size of the top of the baguette slices (tomato slices may be trimmed to fit the size of the baguette slices as well).
Cut bacon slices into 2-inch pieces (the pieces may be cut in half vertically as shown in photos if desired).
Cut pieces of the lettuce to the size of the top of the baguette slices, avoiding the ribs in the middle of the lettuce leaves.
Lightly brush both sides of the baguette slices with the olive oil. Toasting options: Grilling: over a medium heat grill that has been cleaned and oiled, place the slices on the grill and turn frequently to lightly toast (30 seconds to 1 minute). Broiling place the slices on a baking sheet under a heated broiler. Watch closely and turn once as soon as the top is just lightly golden (do not overcook).
Spread some chipotle mayonnaise on one side of each baguette slice (don’t skimp). Layer with a piece of lettuce, tomato slice and bacon. Serve immediately.