Bacontomato Cheese Melts Recipes

BACON-TOMATO BAGEL MELTS

Steps:

• Place bages halves cut side up on a baking sheet.
• Top each with two tomato slices and 2 bacon strips.
• Sprinkle with cheese.
• Broil 2 inches from the heat for 1/2 minutes or until cheese begins to brown.
• Serve with ranch dressing.

BACON, TOMATO, & CHEESE ON TOAST

Steps:

• Toast bread.
• Place bacon on top.
• Then tomatoes.
• Now cheese.
• Toast in toaster oven or microwave.
• You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!

BACON, BELL, TOMATO, & CHEESE OMELETTE

Steps:

• 1. Chop all veggies and crumble bacon (I usually use pre-cooked bacon just for the ease of it).
• 2. Sauté veggies in a pat of butter or bacon grease if you have it. Sauté until veggies are tender for 2 to 3 minutes. Set aside to cool.
• 3. Break eggs and add milk & salt & pepper to taste. Lightly whisk egg mixture. Add cooled sautéed veggies and bacon to egg mixture.
• 4. Spray omelette skillet with a little bit of non-stick cooking spray. Heat skillet on medium heat and add a little bit more butter or bacon fat to skillet then add egg mixture.
• 5. Cook omelette until the edges look dry.
• 6. Pull back edges allowing uncooked eggs to run over sides of omelette until all of the uncooked egg mixture is gone. With spatula, turn omelette over and cook for about 30 seconds.
• 7. Add cheese to one half of omelette.
• 8. Fold other half over cheese, allow cheese to melt and place on serving plate. Sprinkle lightly with paprika for color.

BACON TOMATO MELTS RECIPE - (4.6/5)

Steps:

• Preheat broiler. Slice tomatoes. Seed and chop one or two of the slices to make 1/4 cup chopped tomato. Set remaining tomato slices aside. In a small bowl, combine the 1/4 cup chopped tomato, the sour cream, green onion, garlic, cayenne pepper, and cumin. Set aside. 2.Place bread slices on a baking sheet. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until toasted, turning once. If desired, set aside some of the spinach leaves for garnish. Top bread slices with the remaining spinach leaves, tomato slices, sour cream mixture, and bacon. If desired, top with the reserved spinach leaves. Add cheese. Broil for 1 to 2 minutes more or until cheese is melted. Makes 4 sandwiches. Nutrition Facts Per Serving: PER SERVING: 206 cal., 10 g total fat (5 g sat. fat), 42 mg chol., 623 mg sodium, 15 g carb. (3 g fiber, 3 g sugars), 12 g pro.

BACON CHEESE MELT

Steps:

• Preheat the oven to broil at 425°F.
• Heat a frying pan on the stove.
• Fry bacon strips until they are the desired doneness.
• Set aside bacon to cool and drain. place bread on a cookie sheet and broil for about 3 minutes until bread is lightly toasted.
• Turn bread slices over (use a tong) and sprinkle shredded cheese on top in a nice thick layer and broil for about 3 minutes until the cheese is nice and melted.
• Take the bread out of the oven and let cool for about 2 minutes.
• Next layer a slice of tomato, onion, pickle and lettuce on one side and place bacon on.
• You may want to add a little low fat mayo or mustard.
• Put together and enjoy!

BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH

Steps:

• Pre-heat broiler.
• Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
• Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.

TOMATO SOUP WITH BACON-CHEESE MELTS

Steps:

• In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil.
• Preheat broiler.
• Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts.
• Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

GRILLED BACON-TOMATO SANDWICHES

Steps:

• Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.