Open Faced Sandwich Recipe
Photo source: Grandmother's Kitchen
This roasted vegetables sandwich recipe is mixed with sliced bacon.
1 12 inch baguette
1/2 package bacon, cut into small pieces
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 handful fresh parsley, chopped
salt and pepper to taste
Preheat oven to 350F.
Cut baguette horizontally and then cut each half in 2, to make 4 open sides.
Butter each piece of bread and set aside on a baking sheet.
In a frying pan cook bacon over medium heat for 6 minutes, stirring.
Add diced onions and continue to cook until onions soften and bacon begins to get crispy.
Drain bacon grease and add bell peppers cooking for 1 minutes.
Scoop even amounts of the mixture until the buttered baguettes.
Toast in oven for 10 minutes or until baguette is golden.
Garnish with parsley and season with salt and pepper before serving.