Gypsy Bacon,

AKA Dirty Bread

We now interrupt the butterflies and sunsets for some food.

I do seem to recall something about this site

theoretically being a food blog.

I recently purchased a smoked pork jowl for another dish,

but knew that the Foodie Daughter

would just love it if I also got some rye bread

so we could make Gypsy Bacon.

What's not to love?

First I trimmed off the rind and sliced some of the pork jowl.

A bit of paprika was the only seasoning needed.





Meanwhile,

I chopped up some Roma tomatoes, fresh from the garden,

some bell pepper, Romaine lettuce and onion.

Cucumber would have been nice,

but I didn't have any on hand.




The pork jowl is cooking up nicely.

The Foodie Daughter blots a piece on a slice of bread

(thus the moniker, Dirty Bread).

Later I sliced the pork jowl into bits so we could each

have some.

This was so good and I think I've figured out

how to quickly and easily make this summer dish.