12 May 2010

Sandwiches in the Oven

Tomatoes are quite lovely this time of year in Pennsylvania. Pete's family exercises what I call the Tyler Tomato Test. Only perfect tomatoes make it past their teeth! I, on the other hand, look at the tomato as an enhancer to other foods.

I'm quite fond of plum or Roma tomatoes, while Pete is open to any and all bright red juicy tomatoes that past the TTT. That's the end of the healthy part of this favorite dinner of ours.

A Little History

My Dad loved this dinner. Pete made it for us while my Mom was in the hospital. And we ate a ton of them. Way back in the 1950s, there must have been a recipe for these in a magazine or newspaper. Pete was growing up in Connecticut at the time. And I was living about 8 doors down across the street from where I am right this minute. We both loved this meal!

Ingredients for 6 Sandwiches

3 Ripe & Juicy Tomatoes (more if using Roma/plum tomatos), Sliced
12 Slices of non-smoked Bacon (we use Sugardale)
9 Slices Kraft American Cheese (1-1/2 slices per sandwich)
6 Slices Italian-style White Bread

Directions
  1. Preheat Oven to 425°F.
  2. Place 6 slices of bread on baking sheet.
  3. (Optionally butter bread) - we don't do this.
  4. Fry bacon until it's crispy. Remove excess grease with paper towels. Break in half.
  5. Place 1-1/2 slices of cheese on each piece of bread.
  6. Arrange enough tomato slices to cover cheese.
  7. Place 4 halves of bacon on top of the tomatoes on each slice.
  8. Bake until the bread and cheese browns (12-15 minutes).
  9. Serve while hot. These are best eaten with knife and fork.

We KNOW this is not the healthiest dinner in the world, but it's comfort food all around. Even our pets know that they shouldn't beg for a morsel of this tantalizing treat.

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