With lots of melted cheese and crumbled bacon, these super-quick open-face sandwiches won't hang around long. A sprinkle of fresh parsley adds a pretty finish.
loaf (1 lb) french bread
tablespoons butter or margarine, softened
cups shredded sharp Cheddar cheese (6 oz)
slices cooked bacon, crumbled
tablespoons chopped fresh parsley, if desired
Heat gas or charcoal grill. Cut loaf of bread into 1-inch-thick slices. Lightly spread one side of each slice of bread with butter. Place slices, butter side down, on ungreased cookie sheet. Sprinkle cheese, bacon and parsley evenly on bread slices.
Place bread slices, butter side down, directly on grill. Cover grill; cook over medium-high heat 4 to 6 minutes or until bottom of bread is toasted and cheese is melted.
Want to make this ahead so you are not rushed at the end? Prepare and place on the cookie sheet; cover and refrigerate until it's time to grill.
To make this recipe even easier, use purchased cooked bacon.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.