These bacon bruschetta Parmesan sandwiches take just 20 minutes to make and one of the best sandwiches I’ve ever had.
Jump to Recipe
I love me a good sandwich, my friends. And this one goes down as one of the most delicious sandwiches I’ve eaten in my life. It definitely needs to take its place here on the blog so I (and you) can recreate its deliciousness at any time.
The concept is simple. Turn traditional Italian Bruschetta into a sandwich. And add bacon.
And the result? Bacon bruschetta Parmesan sandwiches. And they are delightful, my friends. The Italian flavors combined with the bacon and the cheesy goodness hit the spot every time.
How to Make this Delicious Sandwich
First, mix together the Bruschetta which consists of:
- Tomatoes –works best with garden fresh, vine-ripened tomatoes
- fresh basil
- olive oil
- salt (here’s what I use–aff. link) & pepper
Let that sit and marinate for 15 mins while you get the rest of the sandwich stuff ready.
The Type of Bread Does Matter
Since this sandwich includes a delicious (but juicy) tomato bruschetta topping, you will want to make sure the bread is hardy.
I recommend hard sandwich rolls or firmer type bread –something with substance. I most often use these Easy French Baguettes or French Baguette Rolls. A rustic type loaf bread (like this Asiago Bread) or sliced sour dough bread would also be great options.
Fluffy, soft rolls and breads are not a good idea here as they tend to not hold up well to the juices in this sandwich.
Put it all Together
Toast the bread under the broiler.
Rub with a cut slice of garlic clove.
Brush with olive oil.
Add the tomato bruschetta (make sure to use a slotted spoon so most of the juice drains off).
Add bacon and sprinkle with parmesan cheese.
Pop back under the broiler for just a minute and its ready to serve.
Serving and Variations
I often serve these for dinner, but they would be delicious for lunch also. They are best served immediately, as the juices tend to soak into the bread after a while.
The variations are endless. Switch out the bacon for ham. Change up the type of cheese. Add other grilled or roasted vegetables if you’d like (roasted asparagus, bell peppers, mushrooms, or zucchini would be delicious).
Sometimes I leave off the bacon and go for the more traditional (meatless) bruschetta. I’ve included those instruction in the notes of this recipe.
Okay, my friends. Are you ready?
You’re only 20 minutes away from eating one of the best sandwiches of your life.
Bacon Bruschetta Parmesan Sandwiches
These flavorful sandwiches are perfect for summer when garden tomatoes are readily available.
Ingredients
Bruschetta topping:
- 2 cups diced tomatoes (garden fresh, vine-ripened is preferable)
- 2-4 teaspoons chopped fresh basil (depending on your tastes, I prefer more)
- 2 tablespoons olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground coarse black pepper
For sandwiches:
- 4 4-inch hard sandwich rolls (see note)
- clove garlic, cut in half
- olive oil
- 4 to 8 slices cooked bacon
- 1/4 to 1/2 cup freshly grated Parmesan cheese
Instructions
-
In a small bowl, combine the diced tomatoes, chopped basil, 2 tablespoons olive oil, coarse salt, and pepper. Stir well. Let sit together for flavors to combine for 15 minutes or up to an hour.
-
Preheat the broiler to low broil and adjust the oven rack to the middle of the oven. Slice the sandwich rolls lengthwise, place halves (inside up) on a baking sheet and toast under broiler for 1 to 2 minutes.
-
Remove rolls from oven and rub the cut side of garlic over inside. Brush a small amount of olive oil over each half. Scoop the tomato mixture with a slotted spoon (draining well) and spread evenly over the top and bottom sandwich layers. Add bacon and sprinkle with parmesan cheese.
-
Broil again just until the cheese is melted and the tomato mixture is hot (about 1 to 2 minutes), watching closely so bread does not burn. Sandwiches are best served immediately.
Recipe Notes
1. Hard sturdy rolls or bread is preferred as softer rolls won’t hold up as well to the juices in this sandwich. I most often use these Easy French Baguettes or French Baguette Rolls. A rustic type loaf bread (like this Asiago Bread) or sliced sour dough bread would also be great options.
2. Sandwiches can be served open faced also (just double the tomato mixture or use half as much bread).
3. For traditional Bruschetta: omit bacon in recipe. Slice a loaf of crust bread or rolls 1/2-inch thick, broil both sides until golden brown, rub garlic over one side and brush with olive oil, then add bruschetta topping and Parmesan cheese and broil again.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
