broiled and open-faced sandwich
Nothing is simpler than these hot, broiled sandwiches. They're a combination of cheese, bacon, and tomato on an English muffin. Sometimes we crave these for supper, or for lunch when we're home on a chilly day. You can vary the bread by toasting enough multi-grain bread, Italian bread, or sourdough bread, and layering a thick slice of tomato and cooked bacon, with a wonderful cheese like cheddar, provolone, or your choice. They're so good, you'll want more than one! You can add the optional ingredients if you'd like, but we like this sandwich as it is.
Blue Ribbon Recipe
These broiled open-faced sandwiches are an amped-up bacon sandwich... and so good. There are layers of bread, bacon, tomatoes, and cheese. Each bite is smoky, sweet, and a little crunchy. Make these simple sandwiches when summer tomatoes are at their juiciest and sweetest. These are a great option when you want a lighter meal. They'd make a tasty appetizer, too. Just cut into smaller pieces and arrange on a serving tray.
Ingredients
- 6 slices great bread or English muffins
- 6 slices good cheddar, provolone or other cheese
- 1/2 pound smoked bacon, cooked and drained
- 6 slices thickly sliced ripe tomatoes, or more
- OPTIONAL INGREDIENTS:
- dash garlic powder
- slice colorful sliced bell peppers, precooked
- pinch grated Parmesan cheese
- fresh basil
How To Make broiled and open-faced sandwich
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Step 1Lightly toast bread or English muffins. -
Step 2Cook bacon until crispy and drain.
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Step 3Slice tomatoes. Prepare the cheese if necessary to slice.
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Step 4On a cookie sheet or broiler pan, place bread, layer tomato, bacon, and cheese on each slice of bread.
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Step 5Place under the broiler.
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Step 6Broil until cheese is melted and slightly browned. Serve while hot, careful of the melted cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
