Bacon, Cheese, & Tomato Sandwiches
Submitted by debs
Open-faced bacon, Swiss cheese, and tomato sandwiches on toasted rye with dill mayo, melted under the microwave in 90 seconds. A quick, hot lunch ready in 10 minutes flat.
YIELD
3 servingsPREP
5 minCOOK
5 minREADY
10 minSometimes lunch doesn’t need to be complicated. Sometimes it just needs bacon, melted Swiss, and a ripe tomato on toasted rye.
These open-faced sandwiches come together in about 10 minutes. Crispy bacon, thick tomato slices, and Swiss cheese get stacked on rye toast spread with dill-spiked mayonnaise, then zapped in the microwave just until the cheese goes soft and gooey.
The dill mayo is the quiet star here. It adds an herby, tangy layer that lifts the whole thing from basic sandwich to something you’ll actually look forward to.
Pro Tips
- Cook the bacon crisp. Limp bacon on an open-faced sandwich just slides off. Get it shatteringly crisp so it crumbles and stays put.
- Use a thick-sliced, ripe tomato. This sandwich lives or dies on the tomato. A mealy, pale winter tomato will let you down.
- Watch the microwave closely. You want the cheese to just start melting, not turn into a bubbling puddle. Start checking at 60 seconds.
Ingredients
Directions
Cook the bacon until crisp, drain on paper toweling.
Spread toast with mayonnaise and sprinkle with dill.
Place toast slices on serving plate, top with tomato and cheese slices.
Crumble bacon and sprinkle over top.
Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1½ minutes.
Comments
