Bacon, Asparagus, and Gruyère Tartine Recipe

What’s not to love about perfectly crunchy, salty bacon and gooey, melted cheese?

What’s not to love about perfectly crunchy, salty bacon and gooey, melted cheese? This elegant open-faced sandwich will surely satisfy.

Bacon, Asparagus, and Gruyère Tartine Recipe

Alex Tanco
What’s not to love about perfectly crunchy, salty bacon and gooey, melted cheese?
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 20 minutes
Course Breakfast/Brunch, Soup
Cuisine Others
Servings 4

Ingredients
  

Bacon, Asparagus, and Gruyère Tartine Ingredients

  • 200 Grams bacon maple-smoked or honey-cured
  • 1 loaf Multigrain Bread cut into thick slices
  • 4 teaspoons unsalted butter
  • 300 Grams asparagus blanched
  • 8 eggs cooked sunny side-up
  • 240 Grams gruyere cheese smashded
  • parsley Chopped, for garnish

Instructions
 

  • Line a rimmed sheet pan with aluminum foil. Place a metal cooling rack on top.
  • Lay strips of bacon in a single layer (no overlapping) on the metal rack. Place sheet pan in the oven and cook at 225ºF for about 3 hours for flat, evenly browned, and crisp bacon strips. (Short on time? Cook the bacon to a medium-crisp for 30 to 40 minutes at 375ºF. ) Divide into four portions.
  • Spread one side of each bread slice with butter and toast in the oven until golden brown.
  • Assemble the sandwiches: Place bacon on toasted bread, buttered side up. Place blanched asparagus on top of bacon. Top with shredded cheese. Repeat with the rest of the ingredients. Place sandwiches in the oven at 375ºF until cheese melts. Garnish with parsley. Top each with two fried eggs. Serve immediately.
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