The recipe for these open-face sandwiches is a classic 1950s favorite, combining the unbeatable combo of melted cheese and crisp bacon. Serve them with a simple Bibb lettuce salad and a bowl of our Creamy Potato and Ham Soup for a terrific meal - our kind of comfort food!
And on that note, here's a tip: In the Applegate Kitchen we love grilled sandwiches. What goes between the bread sometimes varies but for golden crisp crusts we always generously butter the outside of the top and bottom slices and use our heaviest skillet for “grilling” the sandwiches.
Here are some of our favorite combos: Crusty country bread with Applegate Havarti Cheese and canned green chilies. Sliced white bread with peanut butter, bananas and Applegate Peppered Bacon. Pumpernickel bread with thinly sliced Applegate Turkey Pastrami and Swiss Cheese, sauerkraut and a generous smear of hot mustard. Sliced Italian bread with mozzarella, Applegate Prosciutto and Soppressata, and olive tapenade.
Are you hungry yet? Perfect. Now, back to our open-faced sandwich, featuring grilled cheese, Sunday bacon, cheddar cheese and finally … peppered bacon
- 1 tablespoon softened butter
- 4 slices white bread, toasted
- 7-ounce package Applegate New York Extra Sharp Aged Cheddar Cheese
- 2 tomatoes, thickly sliced
- 1 small red onion, peeled and thinly sliced
- 8 slices Applegate Natural Sunday Bacon
- (cut in half crosswise)
- Salt and freshly ground pepper
Printable Shopping List
- Preheat the oven to 400°.
- Grease a large baking pan with the butter.
- Arrange the toasted bread slices in the pan in a single layer, not touching each other.
- Divide the ingredients evenly between the bread, building layers of cheese, tomatoes, sliced onions, and bacon.
- Season to your taste with salt and pepper. Bake until bacon is brown and crisp, about 20 minutes.
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