The Pioneer Woman Tasty Kitchen
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Open-Faced BTC Sandwich

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Level: Easy

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Description

A simple, gluten free sandwich made with crispy bacon, egg whites, fresh tomatoes and melted mozzarella cheese.

Ingredients

  • 2 slices Bacon
  • 2 whole Egg Whites
  • 1 teaspoon Milk, Non-fat
  • 2 slices Sandwich Bread (I Used Udi's Gluten Free)
  • Pepper To Taste
  • 2 whole Basil Leaves
  • 2 slices Tomato
  • ½ ounces, weight Mozzarella Cheese, Shredded, Lite

Preparation

Cook bacon in a skillet over medium heat until crispy. Then remove it from the skillet and set aside.

In a bowl, add egg whites and milk; mix until combined.

Spray a clean skillet with cooking spray, heat over medium heat then add egg white mixture. Let the eggs cook for a few minutes until firm on the bottom. Then use a spatula and lift the side of the eggs so the un-cooked eggs can run off the top of the egg into the bottom of the pan. Once lightly brown on the bottom, you can flip the egg or gently fold over the egg and cook the other side until the egg is no longer runny. Remove from heat.

Preheat the broiler in your oven.

Note: If you are using soft bread, I recommend toasting it first.

Add one slice of bacon onto each slice of bread. Divide the egg in half and add one half onto each piece of bread. Add a sprinkle of pepper onto the egg. Top eggs with the basil, top the basil with a slice of tomato and evenly divide the cheese onto each sandwich.

Put the two sandwiches onto a baking sheet and place under the broiler. Broil until cheese is melted, about 1 to 2 minutes. Watch to make sure you don’t burn it!

If you have soft bread, I recommend toasting it first.

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