Recipe by *Z*
I got this recipe out of a Southern Living magazine that was in the break room at work. I haven't made this but I love bacon so it sounds good to me.
Top Review by bluemoon downunder
I made this for a light meal for two, so scaled it back to make with four slices of ciabatta - crusts left on as I love crunchy crusts - but crustless would certainly be more elegant if serving to guests. I couldn't resist adding garlic, so I minced three cloves of garlic when mincing the onion; I used two middle rashers of bacon, trimmed of all fat, and used probably about 1/3 cup of grated cheese (so proportionally more than the recipe). I used a heaped tablespoon of mayonnaise, and 1/2 a tablespoon of chives. I combined all the ingredients (except the pepper), spread them over the slices of bread then I added several grindings of black pepper (rather than red; personal taste preference). My topping was generous but that's where the flavour was! I also wasn't happy with the idea of the base of the bread being uncooked so I lightly toasted my slices of bread before adding my topping. If serving to guests and making the full quantity, I think you could be considerably more generous with the quantities of all the ingredients. Because I was - probably unnecessarily - concerned that the onion and garlic may not soften sufficiently, I baked these for 10 minutes covered loosely with foil, then an additional 10 minutes without the foil. A great blend of flavours and very easy to make. And these would be easy to prepare in advance and put in the oven just before you were ready to serve them.
- 1 cup swiss cheese, shredded
- 8 slices bacon, cooked and crumbled
- 1⁄4 cup mayonnaise
- 1 tablespoon fresh chives, chopped
- 1 tablespoon onion, grated
- 1⁄2 teaspoon celery salt
- 1⁄8 teaspoon ground red pepper
- 10 slices bread, crusts removed