Ingredients
1/2
cup mayonnaise
2
tablespoons Old El Paso™ Thick ’n Chunky Salsa
1
teaspoon chopped fresh parsley
1
teaspoon dill or sweet pickle relish
1
teaspoon Dijon mustard
12
slices bacon
8
slices multi-grain bread, toasted
4
large leaves Bibb lettuce
8
slices tomato
4
(1-oz.) slices Swiss cheese
Preparation
In medium bowl, combine all rémoulade sauce ingredients; blend well. Set aside.
Cook bacon until crisp. Drain on paper towels; set aside.
Spread one side of each toasted slice of bread with rémoulade sauce. Top 4 bread slices with lettuce, tomato, cheese and bacon. Cover with remaining toasted bread slices, sauce side down.
