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
Makes 4 | Total Time: Less Than 15 Mins