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SERVES:
4

INGREDIENTS:
8-12 slices bacon, cooked crisp
8 slices sandwich bread
2 medium large tomatoes, sliced
Iceberg lettuce as needed

for the dressing:
1/2 cup crumbled blue cheese
1/4 cup buttermilk (see hints below)
1/4 cup sour cream
2 Tbs mayonnaise
1 tsp Worcestershire
black pepper to taste

PROCEDURE:

Crisp up 2 - 3 slices of bacon per sandwich.

While you're keeping your eye on that use a mixing bowl to combine 1/2 cup crumbled blue cheese with 1/4 cup each buttermilk and sour cream, add 2 Tbs mayonnaise, a little shake of Worcestershire, a crack of black pepper and whisk it up.

You'll probably need to use the whisk to mash the blue cheese a little bit to incorporate it into the dressing and, once the bacon is nice and crisp, drain it on paper towels.

Toast your sliced sandwich bread or use it the way it is. Then use a spoon to add some of the blue cheese dressing to each slice of bread, spread that around and then top one half of each sandwich with the crispy bacon, sliced tomato and Iceberg lettuce as needed, and then flip the other slices over on top and gently press them down.

Slice the sandwich up and serve it with potato chips on the side.

HINTS:

Substitute plain yogurt for the buttermilk if you don't have buttermilk.

Use bottled dressing instead.