"This is one of my favorite summertime sandwiches," reveals Dalhart, Texas field editor Denise Baumert. "It's refreshing and a great way to use crisp garden cucumbers sliced very thin."
- 1 tablespoon prepared ranch salad dressing
- 2 slices bread, toasted
- 12 to 15 thin cucumber slices
- 2 bacon strips, cooked
- 1 slice tomato
- Spread salad dressing on one side of each toast slice. Layer one slice of bread with the cucumber, bacon and tomato; top with second bread slice. Yield: 1 serving.
Originally published as Cool Cucumber Sandwich in Taste of Home June/July 1995, p64
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