Broiled and Open-faced
By
Beth M.
@BakinTime
1
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
★★★★★ 3 votes5
Ingredients
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6 slicegreat bread, toasted/or split english muffins
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6 slicegood cheddar, provolone or other cheese
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1/2 lbsmoked bacon, cooked and drained
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6 slicethickly sliced ripe tomatoes, or more!
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OPTIONAL INGREDIENTS:
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dash(es)garlic powder
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slicecolorful sliced bell peppers, precooked
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pinchgrated parmesan cheese
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·fresh basil
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.