Recipe by echo echo
So simple, it's almost not a recipe. I've been having this for either breakfast or lunch most of this week because I've just got a craving that won't stop. Miracle Whip is one of my guilty pleasures but I suppose those who don't care for it could use mayo. I had onion the first day so added the slices, but after that I've gone without and it's still hit the spot for me. I used fresh, incredibly sweet tomatoes bought from Gorenson's farm at the Bath Farmer's Market. I think chives or cilantro probably would work in place of the basil (I did try mint and that doesn't quite fit).
Top Review by twissis
We turned your brunch BT into a dinner entree last nite. I have not seen an English muffin since arrival here nearly 4 yrs ago, so I usually use a bagel or pita pockets as a sub for them. Pita pockets got elected. I also used reg mayo for the same reason. Good tomatoes are either imported or grown in hot houses here, so we have them all yr. Like most all of the B&T genre, it was a great sandwich! I esp liked the red onion & basil w/it & even added a mix of shredded cheddar & mozzarella cheese. I served my new recipe, recipe #205651. It was like having a tasty summer picnic! Thx for sharing this recipe w/us.
- 2 English muffins, sliced in half
- 1⁄4 cup Miracle Whip light
- 6 slices bacon, cooked until crisp but not blackened
- 4 slices red onions, very thin slices (optional)
- 1 large beefsteak tomato, sliced into 4 thick slices
- 1 teaspoon chopped fresh basil or 1⁄2 teaspoon dried basil
Directions See How It's Made
- Toast muffins and spread each muffin half with 1 Tbs Miracle Whip.
- Cut bacon slices in half. Lay 3 bacon slice halves on top of each muffin half.
- If including onion, top each with a slice of onion.
- Top onion (or bacon) with a slice of tomato.
- Sprinkle basil over the top.