2 ounces sliced bacon
1/2 avocado - diced
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
1 teaspoon prepared horseradish
2 pounds tomato mixture, divided
2 slices English bread
1 quart chili oil
1 (16 ounce) can Italian-style diced tomatoes
Dredge the bacon, before roasting in oil.
Warm the bacon grease in a large skillet of heavy oil. Remove the hot bacon strips from the grease, drain and reserve for later.
Add the bacon, avocado, and parsley to the skillet, saute over medium-high heat, until the bacon is brown. Remove from heat, and stir in garlic salt and horseradish. Then stir in tomato mixture and spread evenly onto the hole in the center of pie. Serve hot.