Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly

Name: Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly
Cook time: 2 min
Total time: 2 min
Yield: 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

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Recipe by COOKGIRl

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: 2mins

YIELD: 4 open-faced sandwiches

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to BROIL.
Spread each slice of toasted bread on one side with the hot pepper jelly.
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.
Cut slices in half, garnish with cilantro and serve hot.

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