You -- or the entire family and friends -- will dive into these quick and easy weeknight worthy bacon, cheddar and tomato toasts. Toasted hearty bread gets a generous slather of tangy, nutty and earthy cheddar that is mixed with mayo and then broiled until bubbly and topped with bacon and ripe tomatoes.
This is a riff on a family favorite of years gone by. I kept thinking back to a football memory and the thing Mom made us kids on Friday nights when Dad was refereeing football games – and we were at home listening to the local H.S. football game on the radio. Ruth used Texas toast slathered with Hellmann’s, topped with that yellow melty cheese that comes in a box, and topped it with bacon and a slice of tomato, and put under the broiler. Happy kids! (And happy Mom with prep coming in at about 10 minutes.)
This is a rework of Ruth's original, presenting a more modern twist. Sharp cheddar takes the place of processed cheese. And gotta have the Hellmann’s! Add in some onion powder, hot pepper sauce and scallions for flavor. Thick-cut bacon and fresh tomatoes from the garden remain a constant.
Aside from family, these are a hit at game watch gatherings and taste just as good served out of a cooler for tailgates or picnics.
Ingredients
- ripe tomatoes,
- salt
- crusty bread such as French or sour dough
- sharp cheddar cheese
- mayonnaise
- scallions
- onion powder
- hot pepper sauce, such as Tabasco (optional)
- thick-cut bacon
See recipe card for quantities.
Jump to RecipeInstructions
Place the tomato slices on a paper towel and sprinkle with salt. Allow to sit for 15 minutes. Blot tomatoes to remove excess moisture.
Add the cheddar, mayonnaise, scallions, onion powder and hot pepper sauce to a medium bowl.
Mix to combine.
Divide cheddar mixture evenly over one side of the toasted bread, spreading to the edges. Place
Place under the broiler until melted and bubbling.
Remove from the oven and top each slice with three half strips of bacon.
Top each toast with a few slices of tomatoes.
Return to broiler for a two to three minutes until cheese is lightly browned and tomatoes are soft.
Substitutions and Variations
- Bread -- I used French bread, but any bread with substance will work, such as sour dough or thick-cut Texas toast.
- Cheese -- Sharp cheddar is a nice balance against the salty bacon and bright tomatoes, but any cheddar, fontina, gruyere or gouda will work well.
- Scallions - substitute 3 Tablespoons minced yellow onion or shallot
- Add a Kick -- drizzle with hot honey (yum)
- Add a Little Something "Sweet" - stir 2 Tablespoons of mango chutney or peach preserves into the cheddar mix
- Pimento Cheese Spread -- why not use prepared Pimento Cheese spread from your grocery deli section? (I won't tell.0
- Make it Brunch - top with a poached egg, fried egg or scrambled eggs for breakfast or brunch
Equipment
- baking sheet
- aluminum foil or parchment paper if desired
- small bowl
Storage
These are best eaten right away. (And you likely will eat my cheddar, bacon and tomato toasts right away!) The can be covered and refrigerated for up to 3 days and reheated in the oven at 250°F for 15 minutes.
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Bacon, Cheddar and Tomato Toasts
Equipment
- baking sheet
- aluminum foil or parchment paper, optional
- medium bowl
Ingredients
- 2 medium ripe tomatoes sliced thin
- salt
- 4 slices crusty bread toasted
- 1-½ cup shredded sharp cheddar cheese (about 6 oz.0
- ½ cup mayonnaise
- 3 scallions white and light green parts, sliced thin
- ½ teaspoon onion powder
- A few dashes of hot pepper sauce such as Tabasco
- 6 slices thick cut bacon cooked and cut in half
Instructions
- Place the tomato slices on a paper towel and sprinkle with salt. Allow to sit for 15 minutes. Blot tomatoes to remove excess moisture.
- Add the cheddar, mayonnaise, scallions, onion powder and hot pepper sauce to a medium bowl. Mix to combine.
- Divide cheddar mixture evenly over one side of the toasted bread, spreading to the edges. Place under the broiler until melted and bubbling. Remove from the oven and top each toast with three half strips of bacon. Top each with a few slices of tomatoes. Return to broiler for 2 to 3 minutes until cheese is lightly browned and tomatoes are soft.
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