Serves: 4
Total Calories: 36
1. In a nonstick skillet, cook the bacon until brown and crisp. Drain on paper towels. Pour off all but 1 tablespoon of the fat from the skillet. Cook the onion in the skillet, stirring frequently, until it softens and begins to brown, about 4 minutes. Remove the onion to a plate.
2. Spread 1 teaspoon of crema on the bottom half of each roll. Put 4 slices of bacon on each roll then layer with 1/4 of the onion, tomato, and lettuce. Spoon 1 teaspoon salsa on top of each roll, and cover each torta with the top half of the roll.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Bacon, Onion, and Tomato Sandwiches recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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