Red Devils
Serves 2–4 people Time 10-20 minutes Difficulty 2/5 Ingredients 5 Steps 7
Red Devils are hot, open faced sandwiches. They are a great dinner or lunch. They include all the major food groups and taste great. Their ease of preparation makes them suitable for people on the move and the recipe can easily be scaled up or down for family or guests.
Ingredients
- Bread, sliced
- American cheese, sliced
- Tomato, sliced
- Onion, diced
- Bacon
Steps
- Place bacon on sheet pan. Set broiler to low.
- Pre-cook bacon under broiler until about halfway done.
- Meanwhile, place white bread on a sheet, one slice per diner.
- Top each slice with a slice of American cheese, tomato slices, and a small amount of onion.
- Place a strip of half-cooked bacon on each sandwich.
- Broil on sheet under broiler at maximum temperature, about 3-4 minutes. Check often to prevent burning.
- Remove when bread is toasted, cheese is golden at edges, and bacon is fully cooked.
Notes from the original
- Often it may be easier to eat with utensils instead of by hand.
- The bacon is usually too long to fit on the sandwich so cut it in half. One strip of bacon is usually used per sandwich so it will have 2 halves on it when finished.
- Precooking the bacon may be accomplished while preparing the rest of the food. It is best to cook until between rare and crisp.
- Red devils usually require one tomato per sheet of sandwiches but may vary depending upon the size of your sheets or the size of your tomato slices.
- A whole onion is not needed for a tray of Red Devils. A small sprinkling of diced onions is sufficient. Sweet onions or red onions are a good substitution for normal white "storage" onions.
- As always, you can experiment or change things according to your tastes.
Source. Adapted from “Cookbook:Red Devils” by Wikibooks contributors, revision of 2025-06-21, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.