Bacon, Cheese & Tomato Loaf
This yummy loaf plus a salad equals supper on the deck, porch or patio.
Prep Time: 10 min.
Yield: 8 Srv.
1 lb. loa of garlic-buttered French bread
4 medium or 2 large tomatoes, thinly sliced
½ C coarsely chopped fresh basil leaves (or 1 Tbsp dried)
2 C shredded cheddar
6 slices criply cooked bacon, crumbled
Heat oven to 350°F. Heat bread according to package directions; split loaf lengthwise. Place loaf halves, split-side up, onto ungreased baking sheet.
To assemble sandwich, layer each half evenly with tomato, basil, cheese and bacon. Bake for 6 to 8 minutes or until cheese is melted.
*Substitute 1 tablespoon dried basil leaves.