Celebrate Tomato Season, Part 3!
Open-Faced Sandwiches

Rate this recipe

Average Rating

(0 / 5)

0 People Rated This Recipe

Speaking of my childhood and what I ate, this was another popular lunch item in my mother’s repertoire. It was a very good day when she would take the time to make this for all of us, and I remember that I usually ate three of them if I was allowed to. It involves bacon, which is the mascot of all foods in my family; it’s the uniting force. You can make this sandwich without bacon, but as I keep saying, why would you? Unless you don’t have any, that is, and you are craving this combination.  Or you are a vegetarian, perhaps.


The base is English muffin. Back in the day, the only choice was Thomas’s. But now there are lots of really good, wholesome organic whole grain English muffins. That’s what I use. However, you could make this with a good crusty bread, too.

Open-Faced Sandwich



2 English muffins (preferably organic and whole grain, although my mother would turn in her grave if she knew I said that)
Miracle Whip or mayo (if you are that type)
8 pieces bacon
1 ripe tomato
4 slices American cheese



1. Toast the English muffins (seriously, don’t skip this step).
2. Turn on the broiler (now that I think about it, my mother really did love to broil things).
3. Cook up the bacon until crispy.
4. Slice the tomato.
5. On each toasted English muffin, spread a liberal dose of Miracle Whip or mayo. Then add a slice of tomato. Then add two pieces of crispy bacon. Top with the sliced American cheese.
6. Put under the broiler until the cheese is melted and golden.
7. Eat—but don’t eat too quickly or you will burn the roof of your mouth from the hot cheese. Trust me on this. I know.


Related Posts:


5 Responses to Celebrate Tomato Season, Part 3!
Open-Faced Sandwiches

  1. Jean July 22, 2011 at 2:04 pm #

    Sound wonderful! And didn’t all mothers of that generation love to broil? I liked it a lot more when I had an electric wall oven; crawling on the floor to use the broiler under the oven in my primitive gas stove is a bother. Maybe one could make these on the BBQ grill like pizza?

  2. Jenny September 22, 2011 at 10:56 am #

    Could the Cafe add these sandwiches to their menus? They look AMAZING! 🙂

  3. James Early September 22, 2011 at 1:29 pm #

    Thanks Maria,
    I’ve got just to tomato for this fresh idea. My mom was never quite creative so thanks for sharing.

  4. Bonnie September 22, 2011 at 2:02 pm #

    Close to my personal favorite which uses crab meat and avocado. So good, but didn’t happen as often because good ripe tomato season and crab season and a properly vine ripened avocado don’t often occur at the same time. Usually mild cheddar is my favorite topping.

  5. Rolinda September 22, 2011 at 5:00 pm #

    My mother made an open-faced sandwich like this except she started with peanut butter on the bread and then added the rest of the ingredients. Out of this world!!! Almond butter also works well. Could eat this with a fork but it’s so much better to have that juicy tomato juice running through your fingers. Keep the napkins handy!

Leave a Reply

Your email address will not be published. Required fields are marked *