Open Faced Bacon And Cheese Sandwich With Jalapeno Jelly Food

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BACON & CHEESE SANDWICHES



Bacon & Cheese Sandwiches image

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
2 teaspoons Dijon mustard
8 slices sourdough bread
8 slices Swiss cheese (3/4 ounce each)
8 slices cheddar cheese (3/4 ounce each)
8 slices tomato
4 slices sweet onion
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

GRILLED CHEESE, BACON AND JALAPEñO SANDWICHES



Grilled Cheese, Bacon and Jalapeño Sandwiches image

We grilled up a spicier version of the traditional grilled cheese sandwich by adding a chopped jalapeño chile and bacon slices to sharp cheddar. They're ready to bite into in just 25 minutes.

Provided by Cheri Liefeld

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

8 slices bacon
1/2 jalapeño chile, finely chopped
1/4 cup butter, softened
8 slices country-style bread
12 oz sharp Cheddar cheese, sliced

Steps:

  • In 8-inch skillet, cook bacon over medium-high heat until crisp. Remove from skillet to paper towel. Add chile to bacon drippings in skillet; cook and stir 1 to 2 minutes. Place chile on paper towel.
  • Spread butter on both sides of each slice of bread. Top each of 4 bread slices with layer of cheese, chopped chile, 2 slices of bacon and another layer of cheese. Cover each with second slice of bread.
  • Heat 12-inch nonstick skillet over medium-high heat. Cook sandwiches until bread is browned and cheese begins to melt. Turn sandwiches; cook until cheese is completely melted.

Nutrition Facts : ServingSize 1 Serving

OPEN FACED BACON AND CHEESE SANDWICH WITH JALAPENO JELLY



Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly image

From Ladies' Home Journal magazine February 2006. I added the bell pepper and cilantro for color. The jalapeno pepper jelly was a jar I picked up at the farmers' market.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 2m

Yield 4 open-faced sandwiches

Number Of Ingredients 6

4 slices whole wheat bread, toasted (sourdough will work, too)
1/2 lb bacon or 1/2 lb vegetarian bacon, crisply cooked and drained
4 slices red bell peppers, seeded and membrane removed
6 ounces sharp white cheddar cheese (I used Tillamook Special Reserve)
8 tablespoons hot pepper jelly (homemade is best!)
cilantro leaf

Steps:

  • Preheat oven to BROIL.
  • Spread each slice of toasted bread on one side with the hot pepper jelly.
  • Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
  • Cut slices in half, garnish with cilantro and serve hot.

Nutrition Facts : Calories 612.3, Fat 40.9, SaturatedFat 17.7, Cholesterol 83.2, Sodium 896.9, Carbohydrate 43.2, Fiber 2.5, Sugar 23.3, Protein 20.1

BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH



Bacon Cheese & Tomato - Broiled Open Face Sandwich image

One of my favorites. I have two rules for this sandwich. Always use Pepperidge Farm Original White Bread and make two per person as one is never enough.

Provided by ExercisingChef

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

2 slices pepperidge farm original white bread
2 slices American cheese
1 tomatoes, cut in thin slices
3 slices bacon

Steps:

  • Pre-heat broiler.
  • Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
  • Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.

Nutrition Facts : Calories 359.1, Fat 19.6, SaturatedFat 8.3, Cholesterol 34.5, Sodium 735.9, Carbohydrate 32.6, Fiber 2.7, Sugar 5.4, Protein 13.3

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