- 4 Slices Country Stale Bread
- 12 Slices Bacon
- 1 tbsp Butter
- 100 g Cream Cheese
- 4 tbsp Dijon Mustard
- 4 Leaves Of Iceberg Lettuce
- 2 Tomatoes
- 2 tbsp Coarsely Chopped Fresh French Parsley
- 1 Salt And Pepper
Fry the bacon in butter, until crispy. Let the bacon dry out on kitchen towels.
Spread cream cheese on half the bread slices and dijon mustard on the other half.
Place salad, tomato and bacon on the slices, top with French parsley, salt and pepper.
Add the top half of the slice and, if necessary, cut into halves.