slab bacon (lean cut into 3-inch squares, scored both ways on the meat side)
onions and green peppers (sliced julienne style)
sliced fresh tomatoes and cucumbers (with or without skin)
bread of your choice (white bread is best)
fire pit or Weber grill (use wood only - hard woods are best)
long hot dog forks or marshmallow forks

Start the fire. When the wood starts to turn white, it's ready to use.

Slice vegetables and put on serving tray. Cut individual squares of "slab bacon" scored both directions on the meat side about 1/4 to 1/2-inch deep.

Take the hot dog fork and poke through the skin of the slab bacon (make sure the fork is in the skin tight and secure). Hold the bacon over the fire until the juices start to drip. Take the bacon away from fire and dab the bacon "onto the bread two slices per sandwich.

The bread will turn black from fire, that's what gives the sandwich its flavor.

Continue doing this until the lean part of the bacon is cooked. Slice off the bacon and put it on the bread as it becomes available (cooked). Top with vegetables and enjoy!

Submitted by: JBC