Broiled and Open-faced
Sometimes we just 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 sour-dough 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!
Blue Ribbon Recipe
An amped-up bacon sandwich... yum!! This would also be great to serve as an appetizer. Just cut it into small pieces and arrange on a decorative tray. The Test Kitchen
6 slicegreat bread, toasted/or split english muffins
6 slicegood cheddar, provolone or other cheese
1/2 lbsmoked bacon, cooked and drained
6 slicethickly sliced ripe tomatoes, or more!
slicecolorful sliced bell peppers, precooked
pinchgrated parmesan cheese
How to Make Broiled and Open-faced
- Lightly toast bread of E.muffins; cook bacon until crispy and drain; slice tomatoes; prepare cheese if necessary to slice.
- On a cooky sheet or broiler pan, place bread, layer tomato and bacon and cheese on each slice of bread.
- Broil until cheese is melted and slightly browned.
Serve while hot, careful of the melted cheese.