Open Faced Bacon and Goat Cheese Sandwich


Here’s a great little recipe I came up with last weekend after the basil aroma wafted up from my garden to startle me while I was lounging on the porch. Inspiration hit.


Pluck some basil:


Scrounge around for some bread and cheese:


Fry up some bacon. Either use a saute pan or do like I do: spread the slices over a rack on a sheet pan and bake at 400 for 25 minutes or until how crispy you like:


Voila. Sandwich:


Open Faced Bacon and Goat Cheese Sandwich
2 tablespoons goat cheese, softened
4 slices bacon
2 slices crusty bread
2 to 4 slices tomato
Salt and pepper
2 to 4 large leaves basil

Take the goat cheese out to soften. Meanwhile, either fry the bacon in a saute pan or bake in a 400 degree oven in a sheet pan fitted with a draining rack for 25 minutes.

When the bacon is done, toast the bread. While the bread is toasting, slice the tomato. Salt and pepper the tomato slices.

Stack the standwich: spread the goat cheese on the toast, then place a basil leaf on top. Place a tomato slice on top of that and top with a bacon slice.

Serves 2.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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