Open Faced Tomato Bacon and Blue Cheese Sandwich

When dinner is going to be light and late, this sandwich is a perfect choice. The flavors of bacon and blue cheese blend together to accent the lucious ripe tomatoes.


8 (3/4 – 1-inch) slices French bread (not baguette)

4 slices bacon

2 tablespoons olive oil

1/4 cup shallots, finely chopped

4 tablespoons red wine vinegar


salt and pepper to taste

3-4 large tomatoes cut into 1-inch thick slices

1/4 cup fresh basil leaves, slivered

1/4 cup blue cheese, crumbled

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Toast bread slices in toaster or under broiler. Set aside.
Cook bacon until crisp. Remove from skillet. Transfer to paper towels and drain well. Once cool, crumble bacon into small pieces. Pour bacon fat into a small dish. Set aside.
In the same skillet, heat 2 tablespoons of the reserved bacon fat and 2 tablespoons of olive oil. Add shallots and sauté until softened. Add vinegar, honey and salt and pepper. Cook about 2 minutes stirring constantly. Remove from heat.
To serve:Place 2 slices of toasted bread on each plate. Top toast with a slice of tomato. Sprinkle with bacon pieces. Spoon dressing over bacon. Sprinkle with basil and blue cheese.
Serves: 4