Open sandwiches with baked tomatoes

The recipe for open sandwiches with fried bacon, baked помидорами и капустным салатом. Photo of the dish:Jonathan Cantor Time: 4 hours. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 8 slices of bacon
• 4 slices whole-wheat rye bread
• 4 plum-shaped tomatoes cut along
• 1/4 small red onion, sliced in thin rings
• 1 tbsp. chopped savoy cabbage
• Coarse salt and freshly ground pepper
• Spray Extra Virgin Olive Oil
• 1/3 Art. mayonnaise
• 1 tbsp. l grated horseradish
• 1 tbsp. l dill
• 1 tsp red wine vinegar

Recipes with similar ingredients: plum tomatoes, rye bread, bacon, savoy cabbage, wine vinegar, dill, red onion, horseradish, mayonnaise

Recipe preparation:

1. Preheat the oven to 120 degrees. Put tomatoes on baking sheet with a slice up, sprinkle 1/2 tsp. salt and pepper to taste. Drizzle with olive oil. Bake 3.5 hours until the tomatoes will dry out. Cool. (Tomatoes can be cooked in one day and keep refrigerated in an airtight container).
2. Combine mayonnaise, horseradish and pepper to taste. Cover and clean in fridge.
3. In a colander set over a bowl, mix the cabbage, red onion, a little water and 1/2 tsp. salt. Leave on for 20 minutes until cabbage does not soften. Rinse well with cold water, squeeze excess water and dry.
4. Meanwhile, cook the bacon in a large skillet over medium high heat until crisp. Melted fat is not pour out.
5. Toast rye bread. Mix the vegetable mixture with dill, 1 tsp melted fat, vinegar and pepper to taste. Every piece grease the toasted bread with horseradish mayonnaise, put 2 on top slices of bacon, 2 baked halves of tomato and a little vegetable mixtures. Sprinkle with the liquid in which the bacon was fried.