Bacon Pecan Sandwich Bread

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  • 6 slices bacon
  • 1 chopped pecans, toasted
  • 1 sharp Cheddar cheese, grated
  • 1 teaspoon onion, grated
  • 1/2 mayonnaise
  • 1/2 teaspoon salt


Cook bacon until crisp; drain and crumble. Combine with other ingredients. Refrigerate at least 1 hour to blend flavors. Good on pumpernickel bread. Makes about 2 1/2 cups.

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