Wednesday, June 6, 2012

B.O.T. Open-Faced Sandwich

B.L.T.'s are quite loved in this house.  But lettuce wilts so quickly that it's sometimes hard to keep in the fridge.   Problem solved with the "B.O.T."  That's:  B (bacon), O (onion), T (tomato), and cheese & mayo, too.  :)  You could also make this a "closed" sandwich if you prefer, but I personally love being able to see the bacon resting atop a mound of cheese!  It's not the most elegant image, but it is still a very yummy one!

  • 1 English muffin
  • 2 tablespoons mayonnaise
  • 2 slices American cheese
  • 2 thin slices tomato
  • 2 very thin slices onion
  • 2 tablespoons pre-cooked, crumbled bacon

Pan Insert to Use:  Base Unit

Servings:  1-2

1.  Spray grill with non-stick spray and preheat.
2.  Split English muffin, and spread 1 tablespoon of mayonnaise on each half:

3.  Layer each English muffin with a slice of tomato, a slice of onion, and a slice of cheese:

4.  Place 1 English muffin half into the grill, close lid, and cook for about 3 minutes (or until cheese is melted).
5.  Remove from grill and sprinkle with 1 tablespoon of the bacon:

6.  Repeat with the remaining English muffin half.  Let cool enough to eat.

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