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Sharp American cheese makes this open-face sandwich a favorite of cheese fans-
Ingredients:
- 4 slices bacon, halved
- 1beaten egg
- 2 cups shredded sharp American cheese (8 ounces)
- ¾ cup milk
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Dash cayenne
- 4 tomatoes slices
- 2 English muffins, split toasted, and buttered
- 1beaten egg
- 2 cups shredded sharp American cheese (8 ounces)
- ¾ cup milk
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- Dash cayenne
- 4 tomatoes slices
- 2 English muffins, split toasted, and buttered
Preparation Method:
In shallow baking dish or on paper plate place bacon between layers of paper toweling. Micro-cook till crisp, 3 ½ to 4 minutes. Set aside. In a 1-quart casserole combine egg, cheese, milk, dry mustard, Worcestershire sauce, and cayenne. Micro-cook, uncovered, till cheese melts and sauce thickens, 4 to 5 minutes, stirring after each minute.
In shallow baking dish or paper plate micro-heat tomato slices, uncovered, 30 seconds. To assemble, place 1 tomato slice and 2 bacon pieces atop each toasted and buttered muffin half; pour cheese sauce over all. Serve immediately. Makes 4 servings.
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