Do you have fresh tomatoes going to waste? You might like to try an old-fashioned favorite at our house: Open-Faced Bacon, Tomato, and Cheese Sandwiches! Not only are these super-easy, but they just seem heartier than a typical BLT. Maybe its the increase in the amount of protein due to the cheese or the warmth of the sandwich, but I can’t let tomato season pass without having an Open-Faced Bacon, Tomato, and Cheese Sandwich at least two or three times.
Open-Faced Bacon, Tomato, and Cheese Sandwiches Recipe…
So at our house, we refer to these as BTC’s…you know, Bacon, Tomato, and Cheese sandwiches. Growing up, my mom and grandma would fix these for lunch. And for some reason, I always felt like they were really special. Don’t ask me why…I don’t really know. I LOVE homemade BLT’s, but the Bacon, Tomato, and Cheese Sandwich seemed like a step up.
For the recipe, it is important to toast your bread slightly. This will keep the tomato from making it soggy. However, if that doesn’t bother you and you don’t like toast just leave it. 🙂
The best tomato for an Open-Faced Bacon, Tomato, and Cheese Sandwich is a big, fat, perfectly ripe Big Boy or something similar. Romas do not work well as they do not slice well for sandwiches. However, if that’s all you have, I’d make it work! I LOVE garden-fresh tomatoes in any form!
The bacon does need to be mostly cooked for the recipe, too. Even though the entire sandwich is placed under the oven’s broiler, to make sure the bacon gets done without burning the bread or cheese, it should be almost cooked.
The best part about an Open-Faced Bacon, Tomato, and Cheese Sandwich is that you can use whatever cheese makes you happy! Traditionally, my mom and grandma used American. Not my favorite, but our daughter loves it because it does melt really nicely. For our son, he often chooses pepper jack. Myself, I’m a fan of Swiss. Whatever cheese you like that melts well in a grilled cheese would be perfect here!
If you have garden-fresh tomatoes laying around, and especially if you have some fresh-baked bread like my bread machine Oatmeal Honey Wheat, you MUST try my Open-Faced Bacon, Tomato, and Cheese Sandwiches! Four generations of my family can’t be wrong is loving this summertime favorite!
Open-Faced Bacon, Tomato, and Cheese Sandwiches
Notes
You can make as many or as few of these sandwiches at a time as you wish. You may have to rotate the baking tray to make sure everything is melting evenly under the broiler if you are making a large amount, though.
Ingredients
- Sliced bread, preferably homemade
- Peeled, sliced tomatoes
- Bacon, mostly cooked
- Sliced cheese, use your favorite
Instructions
- In a toaster, slightly toast bread. Do not over toast as this will be placed under the broiler for a few minutes.
- In a skillet or the microwave, cook bacon until it is almost done but not crisp. Again, it will finish cooking under the broiler.
- Place the toasted bread on a cookie sheet and layer toppings in the following order: tomato slices, cheese of choice, bacon.
- Place under the oven broiler and broil until cheese is melted and the bacon is completely done.
- Allow to cool slightly and enjoy!
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