Open Faced Grilled Cheese Sandwich

Makes 4

The recipe for these open-face sandwiches is a classic fifties’ favorite, combining the unbeatable combo of melted cheese and crisp bacon. Serve them with a simple Bibb lettuce salad and a bowl of our Creamy Potato and Ham Soup for a terrific meal—our kind of comfort food! And on that note: In the Applegate Kitchen we love grilled sandwiches. What goes between the bread sometimes varies but for golden crisp crusts we always generously butter the outside of the top and bottom slices and use our heaviest skillet for “grilling” the sandwiches. Here are some of our favorite combos: Crusty country bread with Applegate Farms Havarti Cheese and canned green chiles. Sliced white bread with peanut butter, bananas and Applegate Farms Peppered Bacon. Pumpernickel bread with thinly sliced Applegate Farms Turkey Pastrami and Swiss Cheese, sauerkraut and a generous smear of hot mustard. Sliced Italian bread with mozzarella, Applegate Farms Prosciutto and Soppressata, and olive tapenade.

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Butter

White bread

Applegate Farms New York Extra Sharp Aged Cheddar Cheese

Tomatoes

Small red onion

Applegate Farms Peppered Bacon

Salt and pepper

1 tablespoon softened butter
4 slices white bread, toasted
7-ounce package Applegate Farms New York Extra Sharp Aged Cheddar Cheese
2 tomatoes, thickly sliced
1 small red onion, peeled and thinly sliced
8 slices Applegate Farms Peppered Bacon
(cut in half crosswise)
Salt and freshly ground pepper

Preheat the oven to 400°. Grease a large baking pan with the butter. Arrange the toasted bread slices in the pan in a single layer, not touching each other. Divide the ingredients evenly between the bread, building layers of cheese, tomatoes, sliced onions, and bacon. Season to your taste with salt and pepper. Bake until bacon is brown and crisp, about 20 minutes.