"I use whole wheat bagels or English muffins for these open-faced sandwiches," notes Linda Mincy of Counce, Tennessee. The quick combo is great for breakfast or alongside soup for dinner.
- 4 tablespoons prepared mustard
- 2 bagels, split
- 8 slices cheddar cheese
- 8 slices Canadian bacon
- 8 slices tomato
- Spread 1 tablespoon mustard over each bagel half. Layer with one cheese slice, two Canadian bacon slices, two tomato slices and a second cheese slice. Place on an ungreased baking sheet. Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Bagel Melts in Quick Cooking November/December 2003, p51
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Reviewed May. 20, 2008
"Try this with real bacon; the drippings are absorbed by the bagel or English muffin (my choice) and is WONderful."