Prep 2 mins
Cook 4 mins
This is a grown-up version of a classic comfort food. Serve it for breakfast or brunch with a fruit salad. Toss some chips and a pickle with it on a lunch plate. Even better, for supper toss a salad, make a bowl of hot minestrone, light some candles, and break out a bottle of red wine.
- 2 slices multi- grain bread (Italian or sourdough would be tasty, also)
- 2 teaspoons olive oil
- 1⁄4 cup cheddar cheese, shredded
- 1 tablespoon chopped sun-dried tomato
- 1 tablespoon black olives, chopped
- 1 slice bacon, crisp and crumbled
- 1⁄4 teaspoon italian seasoning (I suggest Tuscan Italian Blend Seasoning or a purchased Tuscan seasoning blend)
- Brush one side of each slice of bread with olive oil. Sprinkle 1/8 teaspoon on the oiled sides of the bread. Lay one piece oiled side down in a skillet on medium heat. Sprinkle on cheese, bacon, tomatoes,olives,and the rest of the Tuscan Italian seasoning blend. Top with the other slice of bread. Brown on both sides until toasty and the cheese has melted.
I had this for lunch today and used a wholemeal/wholegrain bread and the only change I made was to toast in the sandwich press, so skipped the oil, not the biggest fan of olives but really liked them in this recipe, thank you Miss Fannie, made for Make My Recipe.
Ooh-la-la! I will start by saying that I am not a fan of plain ol' tomatoes, but the small amount of sun-dried was great in this. The black olives were wonderful, also. I've always used sliced cheese and strips of bacon or slices of ham, but the shredded and crumbled makes this work great! I made mine on sourdough (my fave) and made hubby's and 16 yr old DS on 5 grain. We all enjoyed these very much for lunch today. I did use more bacon (3 slices). I loved the recipe, but I may switch up the cheese next time. Thank you for posting. (Made for PRMR) I forgot to mention... I used just a plain ol' shaker bottle of Italian seasoning (but your recipe for the seasoning sounds yummy, too. Maybe if my oven ever gets fixed, I will try it). Deconstruction of this recipe is next... LOL!