Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly

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Open Faced Bacon and Cheese Sandwich With Jalapeno Jelly
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Ingredients

4 slices toasted sourdough (whole wheat bread, will work, too)
1/2 pound bacon (or 1/2 lb vegetarian bacon, crisply cooked and drained)
4 slices red bell pepper (seeded and membrane removed)
6 ounces white cheddar cheese (sharp, I used Tillamook Special Reserve)
8 tablespoons jelly (hot pepper, homemade is best!)
cilantro leaves
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