B.l.t. Stuffed Tomatoes

Ingredients

• 8 medium ripe but firm tomatoes (medium-to-large)
• 1/2 lb sliced bacon
• 1/4 head lettuce
• 1/2 cup cheddar cheese, shredded
• 4 green onions, chopped fine
• 3 tablespoons mayonnaise
• 1/2 teaspoon white vinegar
• 1/4 teaspoon beau monde seasoning
• 1 dash hot pepper sauce

Directions

1. 1

   With a serrated knife, slice the tops off tomatoes and reserve tops. Remove the cores and discard. Using a small spoon (a grapefruit spoon works well), scoop out tomato pulp & seeds from the tomatoes, reserving 1/2 cup good tomato bits/pulp. Let tomato shells drain upside-down on paper towels.

2. 2

   Meanwhile, in a large skillet over medium to medium-high heat, cook bacon until crisp; transfer bacon to paper towel to drain.

3. 3

   Thinly slice lettuce into fine shreds and transfer lettuce to a medium or large mixing bowl. Add reserved tomato bits or pulp, shredded cheddar cheese, green onions, mayonnaise, vinegar, Beau Monde seasoning and hot pepper sauce; stir until well blended. Crumble the cooked bacon and stir into the lettuce mixture.

4. 4

   Place tomato shells upright on a large platter. Spoon lettuce filling into the tomato shells, mounding slightly. Replace tomato tops. Serve immediately.