Another open-faced classic: This is the closest we could come to the description of a fluffy, cheesy melt that reader Pat S. used to enjoy in the at the DeMet’s Candy Store and soda fountain that used to be on State St. in Chicago’s Loop, before the concept was sold to a Canadian chocolate manufacturer in the ’50s.
Makes 4 sandwiches
- 4 slices bread
- 1 cup grated cheddar, American or Swiss cheese
- 3 Tbsp mayonnaise
- 1/2 tsp Worchesterchire sauce
- 1 slice cooked bacon, crumbled
- 1/2 tsp salt
- 2 egg whites, beaten until peaked but not dry.
Toast bread on one side. Fold cheese, mayo, Worcestershire sauce, bacon and salt into whipped egg white. Pile on untoasted side of bread. Broil until golden brown and puffy.