Real Recipes From Real Home Cooks ®

open faced bacon tomato pepperoni & cheese broil

(3 ratings)
Recipe by
Cassie *
Somewhere, PA

One of the main reasons I buy Ciabatta is to make these yummy open faced sandwiches for the kids..They are especially good with home grown can use your favorite bread of course...use your favorite combinations of meat and cheese...Mozzarella & Provolone are the two I use the kids like this particular combination....enjoy!

(3 ratings)
yield 1 - 2
prep time 5 Min
cook time 10 Min
method Broil

Ingredients For open faced bacon tomato pepperoni & cheese broil

  • 1 lg
    ciabatta roll - split - sandwich size, not loaf
  • 4 slice
    ripe tomato
  • 2 slice
    bacon, cooked & drained
  • 8 slice
  • 4 slice
    provlone or mozzarella cheese
  • sprinkle
    italian seasoning
  • salt & pepper

How To Make open faced bacon tomato pepperoni & cheese broil

  • 1
    Pre heat Broiler. Place bread on broiler pan or heavy cookie sheet and place under broiler to toast lightly. Place 2 slices of tomato on each halve of bread. Salt & pepper; place back under broiler so that the tomato just begin to warm, about 1 to 2 minutes.
  • 2
    Lay slices of bacon & pepperoni on top of the tomato.
  • 3
    Now, cover the top with slices of cheese. Sprinkle with Italian seasoning.
  • 4
    Return to broiler and cook until the cheese melts and just starts to bubble, watch closely so that it doesn’t burn, another 1 to 2 minutes. Serve immediately.