My husband introduced me to this open-faced sandwich shortly after we got married, and it quickly became an all-time favorite. It's good made with plain or onion bagels. Have fun experimenting with various toppings and dressings, too.
- 2 bagels, split and toasted
- 8 tomato slices
- 8 cooked bacon strips
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Ranch salad dressing
- Place bagel halves cut side up on a baking sheet. Top each half with two tomato slices and two bacon strips. Sprinkle with cheese.
- Broil 4-6 in. from the heat for 1-2 minutes or until cheese begins to brown. Serve with ranch dressing. Yield: 4 sandwiches.
Originally published as Bacon-Tomato Bagel Melts in Quick Cooking July/August 2001, p27
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