This is a Depression Era meal made with pantry ingredients. It's perfect for two people. It's made from a can of Van Camps pork and beans, chedder cheese, bacon and green onion. Two key flavor elements are the use of the bacon grease and cayenne pepper. —Douglas Wagor
- Prep time 20 minutes
- Cook time 10 minutes
- Serves 2
Sour Dough Bread slices
1 can 15 oz. ounces
Van Camp's Pork and Beans
Sharp Cheddar Cheese graded
Cayenne pepper or Smoked Paprika
Salt and Pepper to taste
- 1. Lightly toast sliced bread. 2. Use can of Pork and Beans to cover each slice of bread with beans. After opening, pour off sauce that settled on the canned beans. One can should cover the two slices of sour dough or three regular bread slices. Place on rimmed baking sheet.
- 2. Grate cheese using large holes in grater. Grate about 2 cups. You can use other cheeses or a combination of Monterey Jack, Gouda, Spanish Manchego, or Cheddar, etc. Place cheese on top of beans so when the cheese melts it doesn't run off the bread.
- 3. Cut bacon cross-wise into 1/4 inch slices. Fry bacon strips in a small skillet to render most but not all of the fat. Scatter the bacon pieces over the grated cheese and spoon the bacon grease over each slice. Remember, fat is flavor!
- 4. Cut the green onions cross-wise into 1/4 inch slices. You should have about 1/2 cup. Scatter onions over top of each sandwich. Pat them in place as they have a tendency to roll off.
- 5. Finish the sandwiches by sprinkling salt and pepper, and cayenne pepper and/or paprika over each slice. You may need to pat the toppings to arrange the elements for best presentation and broiling.
- 6. Broil sandwiches in the oven until cheese is melted and bacon is sizzling. It's probably easiest to eat the sandwiches with a knife and fork!