Bacon Prune Sandwich

(We're not kidding! The curator found this recipe in a 1933 recipe booklet distributed by the "United Prune Growers of California." We plan on serving this on the Queen's next visit.)

1 cup cooked prunes
8 slices bacon
2 tablespoons chopped sour pickles
2 teaspoons Raye's Down East Schooner or other (yellow) mustard
2 tablespoons mayonnaise (feh!)
bread and butter
lettuce

Pit prunes and cut in pieces. Cut bacon in small pieces and fry until crisp. Drain. Combine bacon with prunes, add pickle, mustard, and mayo; stir thoroughly. Spread between buttered slices of bread, adding lettuce to each sandwich. (Optional: a slice of tomato). Enough for 6 sandwiches. (Maybe even more than enough!)