Mom's Open-Faced B.m.t With Swiss
"A childhood favorite that my Mom would make for lunch when I was growing-up. Feel free to modify this recipe as you wish to satisfy your dietary needs and/or preferences. All I ask is that you let me know of your mods, the outcome, and if you and your family liked the original as well. Thanks. Dave"
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1 slice bread (your preference)
- 1 -2 slice tomatoes (medium thickness works well, but again your preference here too)
- 1⁄2 - 1 teaspoon spicy brown mustard (I've always used Gulden's, but again, use what fits you and your tastes)
- 1 -2 slice swiss cheese (enough to fit the proportion of the bread)
- 2 -3 slices cooked bacon (any type you prefer, light, turkey, etc.)
directions
- Set oven to BROIL. (If you have a choice between HI or LOW, use your own judgement. All that matters is that it is on BROIL.).
- Place Bread on 'preparation area'. (I recommend using a piece of aluminum foil as it will serve a purpose later on.).
- Apply mustard to one side of bread. Use as much or as little as you like. I tend use enough to 'lightly' cover the 'top-side' of the bread slice.
- Lay cooked strips of bacon on mustard side of bread. (If you desire, you could even crumble the bacon).
- Lay tomato slice(s) in center of bread slice.
- Lay Swiss cheese slice(s) on top of the tomato slice(s).
- Place on a piece of aluminum foil, if not already done so as your 'prep surface', and place on a cookie sheet, broiler pan, or straight on oven rack.
- BROIL until Swiss cheese melts to your desire. I let it go until it starts to brown and 'crisps', but try not to burn the cheese though as it does not make for a good taste (at least not for me but again your preference here, lol).
- Remove 'sandwich' from the oven and allow to cool if too hot for you to eat right away. Elsewise, plate, serve, eat, and enjoy!
- (OPTIONAL)- Note that lightly toasting the bread first, and then following the above steps, will help to keep the bread from becoming too soggy from the combination of the mustard and the fresh tomato slice(s) when broiled.
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RECIPE SUBMITTED BY
I Love to cook and like to experiment when doing it. I am a Graduate of High Point University with a major in Criminal Justice. My job keeps me on travel about every other week so I do not always have a lot of free time to cook or even have a kitchen to cook in. On the bright side, I do get to try new food and food that I would normally not get a chance to.
I have 2 dogs, Liza(Lhasa-Apso/Shi-Tzu Mix) and Parker(Pure-breed Shi-Tzu). Have a Wonderful Fiance, Ashley, who has a cat named Mr. Coffee. We are getting married on December 8th, 2007 in NC. She Graduated from East Carolina University with a major in Theatre Education and she is currently teaching in NC. She likes to cook too but she willingly announces she is 'Cullinarily Challenged' as she puts it but the girl can bake and make Pasta with the best of them, lol.
I am EXTREMELY anal when i am in the kitchen from cleanliness to the exact measurement of ingredients(not always exact but i try to be as close as possible at first). Being from an Italian family i am used to having to cook for a lot of people and it has been strange having to only cook for 1-2 people, but I am learning to make adjustments to that.
