Bacon Tomato Cheese Toasts

These were really good.  Tim requested them twice in the same week.  The second time I did some modifications to make them just a little bit healthier.  This is what they are supposed to look like:

Here is the recipe, if you can read it.  As usual, I cut it in half, but I shouldn't have because Tim wanted twice what he usually does.

Preheat the oven to 400.  Core the tomatoes and thinly slice.  Place in a colander in the sink and sprinkle with 1/2 teaspoon salt, let drain for at least 15 minutes.  (this keeps your sandwich from getting soggy because it drains out the excess water).

As in every post, here is my biggest fan watching my every move.  Also, willing me to drop anything. At this point you are supposed to cook 8 strips of bacon in a large skillet over medium heat until crisp, about 10 minutes, then transfer to a paper towel-lined plate. I forgot to take a picture.  Pour off and reserve the drippings, leaving 1 tablespoon in the skillet.  Toast the 4 slices of Texas Toast on one side in the drippings until golden.  The second time I made this I just used some Canoleo butter that I get at Whole Foods because it is better for you than bacon drippings.  It tasted the same to me. Place the bread, toasted-side down, on a baking sheet.

Thinly slice 1/2 small zucchini.  Wasn't sure this would be good but it was delicious!  Really added something  As you know, I have to wear my metal glove when using the mandoline.

One Miller Lite, 3/4 cup grated cheddar cheese, 3/4 cup grated part-skim mozzarella cheese, 3/4 cup mayonaise (the 2nd time I made this I reduced the mayo a lot- I thought it was too much mayo taste plus who needs to eat that much mayo?).  5 scallions, finely chopped, which I left out because I don't like raw onion flavor.

I bought grated mozzarella from the store, but grated my own cheddar.  It is better to do that because there is some kind of coating on pre-grated to keep it from drying out.  Nasty.

Combine the cheeses with the mayonaise, scallions and parsley in a bowl.  You are supposed to use 1/3 cup chopped fresh parsley but we didn't have any left so I used the squirt parsley that I keep on hand in the refrigerator.  You can get it in the produce aisle of the grocery store.

This shows the toasting of the bread.  But in this blog if you get your pictures in the wrong order, it is murder to switch them around.

Spread the cheese mixture on the toasts, reserving about 1/3 cup.  Crumble the bacon on top.  Shake any excess liquid from the tomatoes.  Distribute the zucchini and tomatoes among the toasts.  Dot with the reserved cheese mixture and season with pepper.  Bake until golden brown, 15-20 minutes.  Serve warm.

This is how it turned out.  Yum!