- Juan Mari Arzak born (1942)
Bacon and Tomato Open-Faced Bagel Melt
- 1 bagel, split
- Spinach cream cheese, to taste
- 4 slices bacon, cooked*
- 4 slices tomato
- 2 slices provolone
Who says bagels are only for breakfast? With the addition of bacon, tomato, and melted provolone, a toasted bagel quickly becomes an easy lunch to take to school or work. For best results, use a freshly baked bagel, not the packaged stuff.
Toast the bagel halves. Layer the cream cheese on both bagel halves. Put 2 bacon slices and 2 tomato slices on each half. Top each bagel half with provolone. Turn the oven to broil and place under the broiler until the cheese is melted.