Best 4 1940s Open Face Bacon Cheese Broiled Sandwich Recipes

In the 1940s, open-faced bacon, cheese, and broiled sandwiches were a staple of American cuisine. These simple yet hearty sandwiches were often served as a quick and easy meal or as a snack. The combination of crispy bacon, melted cheese, and toasted bread is both comforting and satisfying. While the classic recipe is still enjoyed today, there are many variations that can be used to create a unique and delicious sandwich. This article will provide you with a step-by-step guide to making a traditional 1940s open-faced bacon, cheese, and broiled sandwich, as well as several variations that you can try.

Check out the recipes below so you can choose the best recipe for yourself!

BROILED SPAM® AND CHEESE OPEN FACE SANDWICHES

Broiled SPAM® and Cheese Open Face Sandwiches image

An easy lunch open face sandwich. Just SPAM® and Cheddar.

Provided by Elaine E

Categories Everyday Cooking

Time 10m

Yield 3

Number Of Ingredients 3

Ingredients

3 slices bread
1 cup fully cooked luncheon meat (such as SPAM®), grated
1 cup shredded Cheddar cheese

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 14.8 g, Cholesterol 78.8 mg, Fat 28.6 g, Fiber 0.6 g, Protein 18.7 g, SaturatedFat 13.7 g, Sodium 1170.8 mg, Sugar 1.3 g

BACON & CHEESE SANDWICHES

Bacon & Cheese Sandwiches image

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
2 teaspoons Dijon mustard
8 slices sourdough bread
8 slices Swiss cheese (3/4 ounce each)
8 slices cheddar cheese (3/4 ounce each)
8 slices tomato
4 slices sweet onion
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH

Bacon Cheese & Tomato - Broiled Open Face Sandwich image

One of my favorites. I have two rules for this sandwich. Always use Pepperidge Farm Original White Bread and make two per person as one is never enough.

Provided by ExercisingChef

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 slices pepperidge farm original white bread
2 slices American cheese
1 tomatoes, cut in thin slices
3 slices bacon

Steps:

Pre-heat broiler.
Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.

Nutrition Facts : Calories 359.1, Fat 19.6, SaturatedFat 8.3, Cholesterol 34.5, Sodium 735.9, Carbohydrate 32.6, Fiber 2.7, Sugar 5.4, Protein 13.3

OVEN GRILLED BACON CHEDDAR SANDWICHES

Oven Grilled Bacon Cheddar Sandwiches image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 5

Ingredients

6 tablespoons unsalted butter, room temperature
8 slices potato sandwich bread
8 ounces sliced Cheddar cheese
8 slices crisply cooked bacon
4 scallions, halved lengthwise and cut into 1 inch pieces

Steps:

1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside.
2. Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered side up.
3. Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 more minutes. Serve immediately.

Tips:

Choose high-quality ingredients: Use thick-cut bacon, sharp cheddar cheese, and fresh, crusty bread for the best flavor.
Cook the bacon until it is crispy: This will help it to hold its shape and add flavor to the sandwich.
Use a good quality cheese: A sharp cheddar cheese will give the sandwich a nice tang.
Broil the sandwich until the cheese is melted and bubbly: This will help to hold the sandwich together and make it gooey and delicious.
Serve the sandwich immediately: This will help to prevent the bread from getting soggy.

Conclusion:

The 1940s Open-Face Bacon Cheese Broiled Sandwich is a classic comfort food recipe that is easy to make and loved by people of all ages. It's the perfect sandwich for a quick lunch or dinner, and it's also great for parties and potlucks. With its crispy bacon, melted cheese, and toasted bread, this sandwich is sure to satisfy your cravings.