An open-faced, broiled tomato and cheese sandwich with bacon and fresh basil.
Cheese Delights
One day, when I was sharing my broiled tomatoes on the Facebook page, Cheryl, one of the readers there, was reminded of an open-faced tomato sandwich her grandmother used to make. She called them Cheese Delights.
You can find a variety of open-faced tomato and cheese sandwich recipes around the net, and while they have different preparations and some with a variation in ingredients, you'll primarily find the ingredients to contain at least:
- Bread
- Mayonnaise
- Cheese
- Tomato
- Sometimes, bacon
Mayonnaise was the most common condiment used on the bread. I chose to go with Cheryl's suggestion of lightly toasting the bread first, so I substituted butter for the mayonnaise to assist with that toasting.
Thin slices of cheese, typically cheddar was often used, though use what you've got! You'll want a slice of cheese on the bread, and later a slice of cheese melted on top.
For the tomatoes, select large, sandwich sized slicers, ideally, you'll want a hefty summer tomato that's full of flavor.
Use a good quality, but thin sliced bacon here. You really don't want thick sliced bacon. While you can just use it straight up raw on the sandwich, I decided to precook it just a bit in the microwave, so that the bread wouldn't be overcooked under the broiler. I also only used a half slice per sandwich since I was a little short on bacon when I made these.
A great sandwich for a snack or a light summertime meal, here's how I make these open-faced tomato and cheese sandwiches aka Cheese Delights.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
A great sandwich for a snack or a light summertime meal, here's how I make these open-faced tomato and cheese sandwiches aka Cheese Delights.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
While you can just use the bacon raw, prepare bacon by precooking slightly in a skillet or the microwave if desired, set aside.
Pre-heat broiler. Place bread on a broiler safe pan. Brush bread with melted butter and place under broiler until lightly toasted.
Remove, turn, brush with additional butter and return to oven to toast other side.
Remove and top each slice of bread with a slice of cheese and a slice of tomato. Season with salt and pepper and sprinkle with the chopped basil.
Cut each slice of bacon into 2 pieces and top each sandwich. Broil until bacon is beginning to crisp, remove and turn broiling until bacon is crisped up. I recommend one slice of bacon per sandwich. Unfortunately, I didn't realize how low I was on bacon when I started these!
Remove, top each sandwich with another slice of cheese. Return to broiler just until cheese is melted.
Unable to view the printable below on your device? Tap/click here.
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