Bacon And Tomato Open-Faced Bagel Melt

Bacon And Tomato Open-Faced Bagel Melt
4.3 from 3 ratings
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. Click here to see 11 Open-Faced Sandwiches for Summer.
  • 1 bagel, split
  • spinach cream cheese, to taste
  • 4 slices bacon, cooked*
  • 4 slices tomato
  • 2 slices provolone
  1. 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.