Open-Faced Bacon and Cucumber-Salad Sandwiches

1. 1

   In a fine sieve set over a bowl drain yogurt 20 minutes.

2. 2

   Lightly toast bread.

3. 3

   Finely chop cucumber and in a bowl stir together with yogurt, garlic, and salt and pepper to taste.

4. 4

   In a large heavy skillet cook bacon over moderate heat, turning it, until it begins to brown and is almost crisp.

5. 5

   Sprinkle sugar evenly over bacon and turn it.

6. 6

   Cook bacon until golden and crisp and transfer to paper towels to drain.

7. 7

   Divide cucumber salad between toasts and top with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.