GRILLED BACON-TOMATO SANDWICHES
My family loves these sandwiches and they are very easy to prepare. Fresh basil, tangy Italian dressing and melted cheese meld perfectly together in this simple sandwich. -Betty Snoddy, Franklin, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 471 calories, Fat 26g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1251mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts :
BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
- Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
- In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
- Season the avocado with salt and pepper.
- Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.
BPT (BACON, PIMIENTO AND TOMATO SANDWICH)
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the jalapeno pimiento cheese: Drain 1 jar of the pimientos and place in a blender or food processor. Puree until smooth. Drain the second jar. Using an electric mixer, combine the Cheddar, cream cheese, pureed pimentos and diced pimientos, beating until smooth. Add the mayonnaise and jalapenos and mix until fully combined.
- For the fried green tomatoes: Cut the ends off of the tomatoes and slice into 1/4-inch-thick slices. Season with 1 teaspoon salt and freshly ground pepper.
- In a shallow bowl, whisk together the flour, cayenne pepper, paprika, 1/4 teaspoon salt, and a pinch of freshly ground pepper. In a second shallow bowl, whisk together the eggs and buttermilk. In a third shallow bowl whisk together the panko, cornmeal and remaining 1/2 teaspoon salt.
- Working with one tomato slice at a time, first coat the tomato with the flour mixture, shaking off the excess. Then coat with the egg mixture, followed by the panko mixture. Transfer to a parchment-lined baking sheet. Repeat with the remaining tomatoes.
- Heat 2 cups oil in a large skillet over medium heat until a pinch of panko sizzles when dropped in. Carefully place some of the tomatoes into the heated oil in a single layer. Fry until golden, 2 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat the frying process with the remaining tomatoes, changing the oil if the particles left in the oil between batches begin to burn.
- For the BPT: Cook the bacon in a large saute pan over medium-high heat until desired crispness, 8 to 10 minutes. Gently spread one side of each slice of bread with the jalapeno pimiento cheese. Arrange the bacon, then the fried green tomatoes and then the lettuce on 4 slices. Top with the remaining slices, and cut each sandwich in half. Serve immediately.
BACON, LETTUCE & TOMATO SANDWICH
Smoky bacon is the star of this classic sandwich, with crisp lettuce and juicy tomatoes playing strong supporting roles.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Spread toast slices with mayo.
- Fill with remaining ingredients to make 2 sandwiches.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 760 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 5 g, Protein 12 g
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