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.