Spinach Salad Sandwich - cooking recipe

Ingredients

4 sliced bacon, diced
1/4 cup mayonnaise
1 1/2 tablespoons catsup
8 slices marbled rye bread, toasted
4 slices swiss cheese
2 hard-boiled eggs, slice thin
2 cups fresh baby spinach leaves, washed, stemmed and thoroughly drained
1 cup white button mushrooms, sliced
salt and pepper, to taste

Preparation

Heat a large frying pan over medium heat; add bacon and cook. Stir occasionally until browned and crispy (approximately 4 minutes). Drain on a paper towel-lined plate; set aside.
In a small mixing bowl combine the mayonnaise and catsup; stir well.
Add the bacon to the mayonnaise mixture; give a good stir. Evenly divide among the bread slices.
Top each bread slice with a slice of cheese; arrange even amounts of the egg, spinach, and mushrooms over the cheese slices. Salt and pepper, to taste.
Top with remaining bread slices; cut sandwiches in half.
A warm mug of tomato soup makes a delicious accompaniment to this sandwich.