Red Devils
Red Devils are hot open-faced sandwiches of toasted bread, melted American cheese, tomato, onion and bacon, ready in 10 to 20 minutes. The useful trick is cooking the bacon halfway first, so it finishes under the broiler at the same moment the cheese turns golden and the bread toasts. A sheet pan makes the recipe easy to scale from two servings to a crowd, and sweet or red onion works well in place of white.
Instructions
Lay the bacon on a sheet pan and set the broiler to low. Pre-cook the bacon under the broiler until it is about halfway done, which leaves it between rare and crisp.
While the bacon cooks, arrange the bread on a baking sheet, one slice for each person eating. Put a slice of American cheese on each piece of bread, then top with tomato slices.
Scatter a small amount of diced onion over each sandwich. Cut each half-cooked bacon strip in half and lay both halves on a sandwich, since a whole strip is usually too long to fit.
Set the broiler to its maximum temperature and slide the sheet underneath. Broil for about 3 to 4 minutes, checking often so nothing burns.
Take the sandwiches out once the bread is toasted, the cheese is golden at the edges and the bacon is fully cooked. They can be eaten by hand, though a knife and fork are often easier.
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