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

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Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly created by Ms B.

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
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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

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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RECIPE MADE WITH LOVE BY

@COOKGIRl

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@COOKGIRl

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"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."

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photo by Ms B.

4/1/2008

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review by Ms B.

4/1/2008

OK...so, my raging hormones said to forget the red pepper and cilantro because those ingredients didn't have enough fat, salt, or sugar content. But, the spicy sweetness of the jelly, the crispy smokiness of the bacon, and the sharp, beautiful flavor of white cheddar on my sandwich incredible. Yum. I can't wait to make this again.

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creation by COOKGIRl

5/1/2006

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.