2 Servings


6 Slices Vegan Bacon
4 Slices Homemade Rye Bread
Vegan Mayonnaise
2 Tomatoes. Sliced
Shredded Vegan Cheddar Cheese, optional
2 Tbsp.
Non-Hydrogenated Margarine, for pan


Lightly brown the bacon strips with the
Non-Hydrogenated Margarine in frying pan.
Slightly toast the rye bread.
Dab a bit of Vegan Mayo on the toasted bread, then
the browned vegan bacon, the sliced tomato and the
arugala.  Top with another slice of toasted rye bread.
Enjoy with a side of
Cole Slaw or Potato Salad or
Macaroni Salad.
Try melting a bit of
Shredded Vegan Cheddar Cheese
over the bacon before removing the bacon from the
frying pan.  Yummy!