Bacon and Tomato Open-Faced Bagel Melt

Bacon and Tomato Open-Faced Bagel Melt
Bacon and Tomato Open-Faced Bagel Melt

B2 Café

Bacon and Tomato Open-Faced Bagel Melt

Who says bagels are only for breakfast? With the addition of bacon, tomato, and melted provolone, a toasted bagel quickly becomes an easy lunch to take to school or work. For best results, use a freshly baked bagel, not the packaged stuff.

Click here to see 11 Open-Faced Sandwiches for Summer.

Ingredients

  • bagel, split
  • Spinach cream cheese, to taste
  • slices bacon, cooked*
  • slices tomato
  • slices provolone

Directions

Toast the bagel halves. Layer the cream cheese on both bagel halves. Put 2 bacon slices and 2 tomato slices on each half. Top each bagel half with provolone. Turn the oven to broil and place under the broiler until the cheese is melted.

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.