Miss Pat’s Open-Faced Tomato Sandwich

A family favorite! An English muffin base topped with bacon, tomato, cheese & mayo-a perfect lunch or dinnertime hot sandwich.

My mother-in-law Patricia was a great cook. I loved going over to her house for supper because I loved her and her cooking. And she liked it when I came over because I always asked for seconds-that made her happy. This little open faced, cheesy-bacon-tomato delight was one of her longtime staples. “I use to make this sandwich all the time for lunch on the farm & the guys loved it,” she says. Me too, Miss Pat. It’s perfect for this time of year when homegrown tomatoes are coming in.

Ingredients:

English muffins

Mayonnaise

Basil, chopped

Tomatoes, sliced

Bacon bits

Salt and freshly ground black pepper to taste

Provolone cheese slices

Instructions:

Split muffin open and broil for a few minutes under broiler until lightly toasted.

Remove from oven and top each half with mayonnaise, basil, and sliced tomatoes. Sprinkle with bacon bits and salt and pepper to taste. Add a slice of provolone cheese to each half and return to oven. Broil until cheese is melted and bubbly light brown.

Nan's Notes: You can cook bacon slices and crumble them onto the sandwich or use real pre-packaged bacon bits. I added the basil for that little bit of fresh zine, but it's good without it as well.