Tomato, Bacon and Cheddar Open Faced Sandwiches

YUM!!! Is about all I can say about these.  This is another specialty of my Grandmother’s, in fact it was one of her indulgences.  It is not the healthiest sandwich ever, but I am very sure it is not the worst either, and oh, is it good!  However, it is something that is really best during tomato season, when the freshest sweetest tomatoes are available.  As a result, this was probably our last one of the year, but before I put it to bed until next August, I thought I would share it with you all.

Tomato, Bacon and Cheddar Open Faced Sandwiches

2 to 4 slices of your favorite bread, depending on size of slices (I prefer
French or Italian) 
2 to 6 thick slices of fresh tomato
4 to 8 slices of bacon, cut in half lengthwise and cooked
2 to 6 slices of cheese (enough to cover top of sandwich)
 
  1. Preheat broiler on low.
  2. Place slices of bread on broiler pan or heavy cookie sheet and place under broiler to toast lightly, don’t let them get very brown, since they will go back under, about 1 to 2 minutes.
  3. Lay slices of tomato on top of bread slices so that they are fully covered, place back under broiler so that the tomato just begin to warm, about 1 to 2 minutes.
  4. Lay slices of bacon on top of the tomato and then cover the top with slices of cheese.
  5. Return to broiler and cook until the cheese melts and just starts to bubble, watch closely so that it doesn’t burn, another 1 to 2 minutes.  Serve immediately.
Makes 2 to 3 servings.
 
 
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