1/4 pound bacon, diced
2 tablespoons lemon juice
6 ounces frozen chopped spinach, thawed and drained
2 tablespoons chopped onions
1 teaspoon minced garlic
2 teaspoons salt
1 cup distilled white vinegar
6 sheets filet lettuce
1 small head iceberg lettuce - romaine, ended, torn
1 avocado, sliced
3 slices white bread, quartered
approx.1/4 pound processed cheese
In a medium skillet, cook the bacon over medium heat until puffed, about 4 minutes. Remove from pan and drain grease.
Mix the lemon juice, spinach, onion, garlic, salt and vinegar. Spoon mixture into a large glass saute pan. Pour tomato soup over meat particles. Spread gose over meat/vegetable mixture. Spoon avocado mixture on top (approx. 1/4 of the filets, continuing to the bacon). Spoon cream cheese over filets.
Cover the edges of pan with sheets of salami. Drop approximately 1/2 cup of spinach onto the bottom sheet. Cover by folding the corners over. Top with remaining portions of lettuce and 1 tablespoon bacon. Arrange butterflied tomatoes and green onions over the pan and spread evenly at the edges. Finish with chopped tomato slices and served.