Mother’s Day is just over a week away, and to say the least, I’ve already started stressing over the perfect gift for my Mom and for Jack to give his Mommy. It’s amazing to think what an important role our mother’s play in our lives. Even as a grown man with a child of his own, I still depend on my Mom daily – weather it’s to confide in, rely on, or just to chat. It’s been pretty amazing watching the woman I married become a mother, too. I can only hope that the relation ship between Jack and his Mommy is one that is much like mine and my Mom’s relationship. I don’t think many sons could call their Mom a best friend, but I can and I count my blessings every day for being able to do that. I’m not afraid to say I’m a mama’s boy. I’m pretty proud of it actually…
Y’all this is a recipe that my Mom has been making since I was a kid. It is always requested by family and friends and is pretty dang awesome if I have to say so myself. I mean how can you go wrong with bread, butter, bacon, and cheese?
- 16 oz french bread (this can 1 big loaf, or 2 smaller loaves)
- 1/4 cup butter (1/2 stick), melted
- 2 teaspoons prepared yellow mustard
- 1 teaspoon dried chives
- 8 oz sliced Swiss cheese
- 12 oz bacon
(Please note: The amount of bacon and cheese you’ll actually use will depend on how big your loaf of bread is as well as how many loaves you use. You will not need all 8 oz of cheese or 12 oz of bacon, but this should give you plenty regardless. I’d recommend not cutting it all up in case you don’t use it all.)
- Melt butter and stir in mustard and chives; set aside.
- Slice bread into about 1 inch pieces without cutting all the way through the bread.
- Using a pastry brush or spoon, spread butter mixture in the inside of each slice of bread.
- Cut Swiss cheese into quarters and place one piece in between each of the slices.
- Cut bacon strips in thirds, then lengthwise. Place a strip on each slice of bread.
- Wrap in foil and bake at 400 degrees F for 20 minutes. Remove from oven and pull foil back, broil on low until bacon is crisp.