This week has been an unbelievably busy week for me my friends. Time was NOT MY FRIEND!! This open face sandwich WAS!! I am in love with this sandwich, I want to eat it again and again ... I think I'm going to ask it to marry me!! ;-)
It's very light believe it or not, just bursting with flavor, and when all the ingredients are combined leaves you "wiggling your toes with delight"!! Most of all, it's a snap to make and bring to the table.
Let's start off with Texas frozen garlic bread, BACON (need I say more), tomatoes and the piece de resistance... PESTO!!
Oh yes, you will have a very, very happy family! Serve with a simple salad and dinner is ready in less than 45 minutes. Much quicker (and healthier) than a frozen dinner, yes?
Ready for the recipe? Here we go;
8 Slices Texas Frozen Garlic Bread (toast) - still frozen
2 medium tomatoes
1/4 cup pesto
6-8 slices Provolone cheese
1 package of your favorite salad greens
2 pears (I used red), diced
1/3 cup Parmesan cheese shavings
1-1/2 tbls red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Salt & freshly ground pepper to taste
*I usually bake my bacon for easier processing and less mess, but you can certainly pan fry if you like*
Bake at 425F for 15-20 minutes. Till almost crisp, but still a little pliable. Remove onto paper lined plate and set aside.
Let's start on those scrumptious sandwiches!!
Lay your garlic bread on a nonstick baking sheet.
Bake using manufacturer's baking times till they are nicely golden.
Once they are out of the oven, immediately add your pesto, about 1 tsp or so per slice. You can certainly add more pesto if you like, but pesto as you know packs a punch, you don't want to take away from the wonderful BACON!!!
Add your sliced tomatoes. Depending on how big they are you can use either 1 or 2 slices per sandwich. I used 1 slices per sandwich, my tomatoes were on the large side. Then.... PILE ON THE BACON!!!!
1-2 slices per sandwich. Okay, live a little, make it two per slice!!!
Preheat oven to 375F.
Lay on your Provolone cheese. I did not add the entire slice to the sandwich, because as you know Provolone melts BEAUTIFULLY and would melt all over the baking sheet!! I did not want to waste a smidgen of that glorious cheese, so I improvised, and cut them diagonally, so they would melt evenly once placed in the oven.
Bake for 7-9 minutes till cheeses have melted and you cannot wait to devour them!!
As sandwiches are baking, let's start on our salad. Using your favorite packaged salad mix, add your pears and your shaved parmesan cheese curls.
Look at those beautiful red pears and parmesan shavings, OH YUM!!!
Mix up your simple vinaigrette by combining your dijon mustard and red wine vinegar. Using a small whisk, whisk in your olive oil till it emulsifies, (becomes thick). Add in your salt and pepper to taste and drizzle over salad!! I used Mache greens for this salad, one of our ultimate favorites!!
The sweetness of the pears coupled with the sharpness of the Parmesan cheese and the glorious flavors of this very simple vinaigrette, well... even your finicky eaters will be loving this, I promise!!
Dinner, less than 45 minutes, family and budget friendly ... that will rock your world!!!
Till next time!!
Dishin with Didi