BACON AND ROASTED BELL PEPPER FINGER SANDWICHES

Prep Time: 30 Minutes
Yields: 80 Finger Sandwiches

Comment:
Roasted peppers and bacon create a creamy, smoky spread that produces delightful finger sandwiches that are hearty enough to be served for even High Tea.

Ingredients:
4 pounds bacon
3–4 whole bell peppers
2 loaves sandwich bread
¼ cup minced celery
12 hard boiled eggs, chopped
16 ounces cream cheese
16 ounces mayonnaise
½ cup sliced green onions
salt and cracked black pepper to taste
Louisiana hot sauce to taste

Method:
To roast peppers, place whole peppers directly over the open flame or under the broiler of your stove, turning frequently. Broil on all sides until skin blisters and blackens. Remove peppers from flame and place into a brown paper bag for 10–15 minutes. Peel the blistered skin from the pepper under cold running water. Seed peeled peppers and slice or chop. Trim the crust off bread slices and set aside. In a cast iron skillet, fry bacon until crisp. Drain and crumble. In a large mixing bowl, combine bacon, bell peppers, celery, eggs, cream cheese, mayonnaise and green onions. Season to taste using salt, pepper and hot sauce. Spread mixture onto bread and cut into various shapes. Refrigerate before serving.