Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly

From Ladies' Home Journal magazine February 2006. I added the bell pepper and cilantro for color. The jalapeno pepper jelly was a jar I picked up at the farmers' market.

• Ready In: 2 mins
• Yields: 4 open-faced sandwiches

Ingredients

• 4  slices  whole wheat bread, toasted (sourdough will work, too)
• 1⁄2 lb bacon or 1⁄2 lb vegetarian bacon, crisply cooked and drained
• 4  slices red bell peppers, seeded and membrane removed
• 6  ounces sharp white cheddar cheese (I used Tillamook Special Reserve)
• 8  tablespoons  hot pepper jelly (homemade is best!)
•  cilantro leaf

Directions

1. Preheat oven to BROIL.
2. Spread each slice of toasted bread on one side with the hot pepper jelly.
3. Divide and place the cheese, a bell pepper slice and the bacon on each slice of bread and broil just until the cheese starts to melt.
4. Cut slices in half, garnish with cilantro and serve hot.