BACON TOMATO AND CHEESE OPEN-FACED SANDWICH

1 English muffin, split into halves (hamburger bun works too!)
2 slices American (or other sandwich sized slice of melting cheese)
2 (or more) slices ripe tomato, 1/8-inch thick
2 slices bacon
pinch garlic powder (optional)
butter or olive oil
pinch salt and pepper

Preheat oven to 375°F-400°F.

Split the English muffin and brush with melted butter or olive oil.
Place the cheese on the muffin bottom half, and another slice of cheese on the top half.
Add sliced tomato to cover cheese.
Add bacon slices either in whole pieces or cut into halves, if desired.

Sprinkle very lightly with garlic powder (not garlic salt), and then optionally with salt and pepper, to taste.

Place on top shelf of oven or under broiler until cheese is melted and bubbly and the bacon has lightly browned.

Note: If you like your bacon a little more crispy, you can partially cook it first.
Some may like it the way it turns out just browned on the top edges and the cheese with golden brown bubbles.

2 muffin or bun halves per serving.

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