Recipe by MetalBobo
A childhood favorite that my Mom would make for lunch when I was growing-up. Feel free to modify this recipe as you wish to satisfy your dietary needs and/or preferences. All I ask is that you let me know of your mods, the outcome, and if you and your family liked the original as well. Thanks. Dave
- 1 slice bread (your preference)
- 1-2 slice tomatoes (medium thickness works well, but again your preference here too)
- 2.46-4.92 ml spicy brown mustard (I've always used Gulden's, but again, use what fits you and your tastes)
- 1-2 slice swiss cheese (enough to fit the proportion of the bread)
- 2-3 slice cooked bacon (any type you prefer, light, turkey, etc.)
Directions See How It's Made
- Set oven to BROIL. (If you have a choice between HI or LOW, use your own judgement. All that matters is that it is on BROIL.).
- Place Bread on 'preparation area'. (I recommend using a piece of aluminum foil as it will serve a purpose later on.).
- Apply mustard to one side of bread. Use as much or as little as you like. I tend use enough to 'lightly' cover the 'top-side' of the bread slice.
- Lay cooked strips of bacon on mustard side of bread. (If you desire, you could even crumble the bacon).
- Lay tomato slice(s) in center of bread slice.
- Lay Swiss cheese slice(s) on top of the tomato slice(s).
- Place on a piece of aluminum foil, if not already done so as your 'prep surface', and place on a cookie sheet, broiler pan, or straight on oven rack.
- BROIL until Swiss cheese melts to your desire. I let it go until it starts to brown and 'crisps', but try not to burn the cheese though as it does not make for a good taste (at least not for me but again your preference here, lol).
- Remove 'sandwich' from the oven and allow to cool if too hot for you to eat right away. Elsewise, plate, serve, eat, and enjoy!
- (OPTIONAL)- Note that lightly toasting the bread first, and then following the above steps, will help to keep the bread from becoming too soggy from the combination of the mustard and the fresh tomato slice(s) when broiled.