Open-Face Bacon-Mushroom Melt

Open-Face Bacon-Mushroom Melt

• 8 strips turkey bacon or pork bacon, halved
• 4 slices light whole wheat bread, toasted
• 2 tablespoons mayonnaise
• 4 mushrooms (4 ounces), thinly sliced
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices tomato
• 1/2 pound Muenster cheese, sliced
• 1 cup alfalfa or other sprouts (optional)

• Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven).
• Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. 
• Drain on a paper towel-lined plate.
• Spread the bread with the mayonnaise, and place on a baking sheet. 
• Top with the mushrooms, and season with the salt and pepper. 
• Arrange the tomato over the mushrooms. 
• Cover with the bacon, and top with the slices of cheese.
• Broil until the cheese melts. 
• Top with the sprouts, if desired.

Makes 4 servings.