8 oz. pkg. sliced bacon, diced
1/2 c. mayo
3 tbsp. milk
Lettuce leaves
4 lg. tomatoes
8 oz. Muenster or Swiss cheese, diced

In 10" skillet over medium heat, cook bacon until browned, stirring occasionally. Remove bacon to paper towels to drain. Meanwhile, in small bowl, stir mayo and milk until blended, set aside.

On each of 4 luncheon plates, place some lettuce leaves. Cut each tomato into 6 to 8 wedges, being careful not to cut all the way through; spread wedges apart slightly. Place each tomato on lettuce; top with cheese and sprinkle with bacon. Serve tomato cups with mayo mixture. Makes 4 main dish servings.