By: Mary John Resch
I tried this recipe recently and it has become one of my favorite sandwiches.
I have made it with and without mayonnaise and it is entirely your choice. It may be that if you are using winter or tomatoes that don’t have as much flavor you might want to use a little mayonnaise. When I have large tomatoes I’ve found that one thick slice that covers the bagel is sufficient.
This sandwich with a green salad makes a great light supper. I hope you will enjoy this as much as I have.
BACON-TOMATO BAGEL MELT
2 bagels or Bagel Thins, split and toasted
(I used Bagel Thins)
8 tomato slices or as needed to cover bagels
8 bacon slices, cooked
1 cup (4 ounces) shredded mozzarella cheese
Prepared ranch salad dressing, optional
Mayonnaise if desired
Place bagel halves, cut side up, on a baking sheet. Spread lightly with a little mayonnaise, if desired. Top each half with two tomato slices and two slices of bacon. Sprinkle with the cheese. Broil 5 inches from the heat for 1-2 minutes or until the cheese begins to melt and brown a little. Serve with a little ranch dressing on the side.
Yield: 4 open faced sandwiches