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Celebrate Tomato Season, Part 3! Open-Faced Sandwiches

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Speaking of my childhood and what I ate, this was another popular lunch item in my mother's repertoire. It was a very good day when she would take the time to make this for all of us, and I remember that I usually ate three of them if I was allowed to. It involves bacon, which is the mascot of all foods in my family; it's the uniting force. You can make this sandwich without bacon, but as I keep saying, why would you? Unless you don't have any, that is, and you are craving this combination.  Or you are a vegetarian, perhaps.

The base is English muffin. Back in the day, the only choice was Thomas's. But now there are lots of really good, wholesome organic whole grain English muffins. That's what I use. However, you could make this with a good crusty bread, too.

Open-Faced Sandwich

Ingredients:

2 English muffins (preferably organic and whole grain, although my mother would turn in her grave if she knew I said that)
Miracle Whip or mayo (if you are that type)
8 pieces bacon
1 ripe tomato
4 slices American cheese

Directions:

1. Toast the English muffins (seriously, don't skip this step).
2. Turn on the broiler (now that I think about it, my mother really did love to broil things).
3. Cook up the bacon until crispy.
4. Slice the tomato.
5. On each toasted English muffin, spread a liberal dose of Miracle Whip or mayo. Then add a slice of tomato. Then add two pieces of crispy bacon. Top with the sliced American cheese.
6. Put under the broiler until the cheese is melted and golden.
7. Eat--but don't eat too quickly or you will burn the roof of your mouth from the hot cheese. Trust me on this. I know.

For more from Maria Rodale, go to www.mariasfarmcountrykitchen.com.

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