Open-Face Bacon-Mushroom Melt

Treat yourself to a hot sandwich with this open face-bacon mushroom melt. It takes only 20 minutes!

February 6, 2012

Serves: 4
Prep: 8 min
Cook: 13 min
Total: 21 min


  • 8 strips turkey bacon or pork bacon, halved
  • 4 slices light whole-wheat bread, toasted
  • 2 tablespoons mayonnaise
  • 4 mushrooms (4 ounces), thinly sliced
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 slices tomato
  • 1/3 pound Muenster cheese, sliced
  • 1 cup alfalfa or other sprouts (optional)

1. Place a broiler rack farthest from the heat source and preheat the broiler (or a toaster oven).

2. Arrange the bacon in a large skillet and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. Drain on a paper towel-lined plate.

3. Spread the bread with the mayonnaise and place on a baking sheet. Top with the mushrooms and season with the salt and pepper. Arrange the tomato over the mushrooms. Cover with slices of cheese and top with the bacon.

4. Broil until the cheese melts. Top with the sprouts (if using).

Recipe Tips
Substitute sliced turkey, chicken, ham, or tuna or salmon salad for the bacon.

Nutritional Facts per serving
Calories     359.4 cal
Fat     22.9 g
Saturated fat     10 g
Cholesterol     66 mg
Sodium     1108.4 mg
Carbohydrates     16.3 g
Total sugars     3.1 g
Dietary fiber     2.8 g
Protein     21.8 g


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