1
Bake crusty French loaf as directed on can; cool completely. Cut loaf into 12 slices; set aside.
2
Heat oven to 400°F. Line cookie sheet with foil. Arrange bacon slices, side by side, on cookie sheet.
3
Bake
12 to 16 minutes or until golden brown and crisp. Remove bacon from
cookie sheet to paper towels to drain, patting top of bacon with
additional paper towels.
4
Meanwhile, in toaster, toast bread slices until lightly toasted; set aside.
5
To
assemble each sandwich, place 1 bread slice on plate; spread with thin
layer of mayonnaise. Break 1 bacon slice in half; place both halves on
bread. Top with half tomato slice and half leaf of lettuce. Place second
bread slice on top; spread with mayonnaise. Repeat with bacon, tomato
and lettuce. Top with third bread slice.
