Delicious Open-Faced Sandwiches
Elegant Open-Faced Sandwiches with Tomatoes and Crispy Bacon Chips
Introducing elegant open-faced sandwiches you can easily make at home! The savory crunch of crispy bacon chips, the fresh tang of cherry tomatoes, and the creamy cheese combined with fragrant onions create a fantastic flavor profile. Topped on a crusty baguette, these sandwiches are as pleasing to the eye as they are to the palate. They make for a delightful brunch or a sophisticated appetizer. Savor the rich flavors and textures in every bite!
Main Ingredients
- 10 cherry tomatoes
- 6 slices of baguette
- 3 slices of cheese
- 3 strips of bacon
- 1/3 onion
Dressing & Seasoning
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil (for brushing bread)
- Pinch of dried basil
- Pinch of dried oregano
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp olive oil (for brushing bread)
- Pinch of dried basil
- Pinch of dried oregano
Cooking Instructions
Step 1
First, wash the cherry tomatoes, remove the stems, and cut them into quarters or sixths. Place the cut tomatoes on paper towels to thoroughly drain excess moisture.
Step 2
In a bowl, combine the drained cherry tomatoes with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, a pinch of salt, and a pinch of black pepper. Mix well and let it sit for a bit to allow the flavors to meld.
Step 3
In a separate small bowl, combine 1 tablespoon of olive oil with a pinch of dried basil and a pinch of dried oregano to create a fragrant oil dressing. Adjust herbs to your preference.
Step 4
Using a pastry brush, spread the fragrant olive oil dressing evenly onto both sides of each baguette slice. Place the prepared baguette slices in a preheated oven at 190°C (375°F) and bake for about 8-10 minutes, or until lightly golden brown. This step enhances the bread’s flavor and creates a crispier texture.
Step 5
Peel and thinly slice the onion. To reduce its pungency, soak the onion slices in cold water for about 10 minutes. After soaking, drain them completely. This will retain the onion’s crispness while mellowing its sharp flavor.
Step 6
Finely chop the bacon strips. Heat a pan over medium-low heat and cook the chopped bacon until it’s lightly crispy, creating bacon chips. If a lot of fat renders, carefully dab it away with paper towels.
Step 7
Once the baguette slices are toasted, place a slice of cheese on top of each one. Then, arrange the drained onion slices attractively over the cheese.
Step 8
Finally, spoon the marinated cherry tomatoes (prepared in step 1) over the cheese and onions. Generously sprinkle the crispy bacon chips on top. Your delicious open-faced sandwiches are now complete! Serve immediately for the best taste and texture.
