1. Preheat oven to 450°F (230°C). Cook bacon. (See Cook's Tip.) Brush Large Bar Pan with oil using Chef's Silicone Basting Brush.
2. Arrange eight bread slices down length of pan, forming two rows of four each. Cut remaining two slices of bread in half crosswise; fit into open space in pan.
3. Cut green tops off of onions and set them aside. Chop white bottoms of onions in Manual Food Processor. Add artichokes to processor and coarsely chop them.
4. Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic Press in Classic Batter Bowl until smooth.
5. Stir in 1 1/2 cups (375 mL) of the Swiss cheese, artichoke mixture and pepper. Spread cheese mixture evenly over bread. Bake 14–16 minutes or until light golden brown.
6. Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife.
7. Remove pan from oven; sprinkle evenly with remaining cheese, bacon and onion tops. Slice into 32 squares (four rows of eight each) and top with tomatoes, if desired.

Yield: 32 appetizers

Nutrients per serving: (1 square): Calories 100, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 6 g, Fiber 0 g, Protein 4 g

Cook's Tips: To easily prepare bacon for this recipe, stack the bacon slices and cut them into 1/4-in. (6-mm) pieces. Cook in (8-in./20-cm) Sauté Pan over medium-high heat 8–10 minutes or until crisp. Drain on paper towels.

Sandwich bread is sliced white bread with a squared-off top. Regular sliced white bread also works fine for this recipe.