Barbara Jane’s Tomato Sandwiches

2 cups                         Homemade Mayonnaise or Blue Plate Mayonnaise

1 /2 cup                      Sour Cream

2 Tbsp                        Bacon grease, reserved from cooked bacon

6                                  Green Onions, minced

1 (12 oz.) package    Wright’s thick sliced bacon, cooked, chopped fine

1 package (2 loaves) Pepperidge Farms Hot & Crispy bread

5 -6                             Roma Tomatoes, sliced (8-10 slices per tomato depending on size)

Salt and Pepper to taste

Fresh parsley or basil, finely chopped

Combine Blue Plate Mayonnaise, sour cream and melted bacon grease, onion, and chopped bacon and stir well.

Slice bread into 25-30 rounds per loaf. Spread Blue Plate Mayonnaise onto bread rounds, top with a tomato slice, sprinkle with salt and pepper.

These can be made one day ahead. Arrange sandwiches on a cookie sheet in a single layer and cover well with plastic wrap. If holding, wait to season sandwiches with salt and pepper until just before serving.

Sprinkle lightly with parsley or basil just before serving.