Growing up in Buies Creek, NC, it would not be an unusual breakfast for my mother to serve us toasted bacon and cheese open-faced sandwiches. With sharp cheddar sliced from a Cracker Barrel log, and bacon she had fried up, these toasts would be cooked until the cheese melted enough. That's what came to mind on Halloween, when I made sandwich versions. The bacon was cooked out on the grill to keep the house from stinking up, and then the toasting of sandwiches followed out there as well. Would I have liked another layer of bacon on mine, even though these were thick-sliced? Oh, yeah. But it was still just right with my soul.
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