We revisited the deliciousness the summer my cousin Abbie was here.  It wasn’t as if I had never had a BLT before, but these things that Abbie called “open-faced sandwiches”—a staple in her family—were amazing, especially on my sister-in-law’s homemade bread with fresh ground wheat.  And, the best part of all was that Abbie’s open-faced sandwiches were BTO’s—no lettuce involved, but lots of onion!

I was pregnant that summer.  And I lived on open-faced sandwiches.  Fresh made bread, slathered with butter, topped with bacon, onion, tomato, and cheese, then baked and broiled to perfection.

This spring, I noticed another version of these melts on a local restaurant’s menu.  And I had to try it—it had apple and onion, in addition to pulled pork and gourmet cheese!

Ever since then, apples have been a must-have addition to my open-faced sandwiches.  Without any bacon in my freezer at the moment (sadness!), my open-faced sandwiches consist of: homemade wheat bread, lots of butter, apple, onion, tomato, and cheddar cheese.  Often I bake it a bit before I add the tomato and cheese and broil it, so that the onion and apple get well-cooked.

What do you put on your open-faced sandwiches?  Does anyone like wilted lettuce on their BLT’s?