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

In 10-inch skillet over medium heat, cook bacon until browned, stirring occasionally. Remove bacon to paper towels to drain.

Meanwhile, in small bowl, stir mayonnaise and milk until blended; set aside.

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