All of the vegetables have been sliced except for the tomatoes. Tomatoes are best when sliced just before serving. It is also important to not refrigerate tomatoes, as the cold will diminish the taste.
I purchased a slab of pork jowl bacon. The only seasoning needed is sweet paprika.
First, score the bacon on both sides.
Then generously rub the paprika over all the surfaces of the bacon.
The final player in this dish is the rye bread.
Cook the bacon over a low to medium heat (depending on your grill). As the grease comes to the surface, take the meat off the heat and pat on the slices of rye bread (now do you understand the nickname 'Dirty Bread'?)
Be patient, this takes a bit of time. Coat both sides of the bread with the juices from the meat.
Once the bread has been coated, slice the bacon and finish cooking until done.
Now, we're ready for the veggies.
A while back I had Asked Rosietm for another green bean recipe. She had responded with this dish, which I have altered to fit my family's tastes.
Here I have green beans, of course, green bell pepper, red onion, dried Herbes de Provence, and feta cheese.
I followed Rosie's advice and cooked the green beans until tender in salted boiling water before blanching in ice water.
Fortunately, I came to my senses after I took this picture and swapped out white wine vinegar for the rice vinegar pictured.
I did use dried Herbes de Provence, white wine vinegar, garlic powder, paprika, black pepper, sea salt and vegetable oil.
Mix to taste and pour over the green bean salad.
And this is the finished dinner. Gypsy Bacon is served with the fresh veggies on the bread and is eaten as an open faced-sandwich. Again, we had to be happy with just satisfying two out of three palates with this meal. But, as this is a meal I only make once a year, he'll just have to accept this.