Open-face Sandwich with Bacon, Lettuce, Tomato

This open-face sandwich is like a BLT – Danish style. However,  I would like to think of it as a bit more nutritious. First, it is made with only a half slice of rye bread and not two slices of white bread. A half a piece of rye bread weighs 22 grams, or a little less than an oz. and has 52 calories,. One slice of white bread weighs 48 grams approx. 1½ oz,, but you need  two slices, and they have approx. 250  calories.   As for the mayonnaise,  one can choose a light version or make a lighter mayonnaise, but either adding yoghurt ,sour cream  or another low-calorie product. You can also make a mayonnaise without  egg yolks.(see recipe  below)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Open-face sandwich with Bacon, Lettuce and Tomato

Serves 1

1 slice of buttered rye bread

1 lettuce leaf

4 slices of  fried bacon

1 tbsp. egg white mayonnaise

1 tomato, sliced

Garnish: Cress, chives or parsley

To assemble,  place bacon on a slice of  buttered rye bread covered with a leaf of lettuce. Place a spoonful of mayonnaise in the middle of bacon and arrange slices of tomato down the middle of the sandwich. Garnish with cress.

Egg White Mayonnaise

Makes 2 cups

2 egg whites

1 tbsp. apple cider vinegar

1 tbsp. water

1 tsk. salt

1½ cup corn oil

Combine egg whites, vinegar, water and salt. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt.

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