English Muffin Open-Face Sandwiches

Our family finally had a night when we could sit down together and eat!

My kids LOVE this meal, and if you use whole wheat English muffins, it is a super-healthy, satisfying dinner.  That being said, my kids did turn their noses up the first time I made this, mostly because it has *gasp* lettuce under the meat and cheese, but really, you can barely taste it.  Of course, now that I have served it about a dozen times, they have gotten over it and love them!

Now, tell me, who doesn't like melty cheese???  Here are the magic ingredients:


1 package whole wheat English muffins (8 muffins)
1 bag of lettuce or spinach
4 Tbsp. (approximately) ranch dressing
1 package (16 pieces) sandwich-size Canadian Bacon slices
1 package Muenster cheese (you could use other types of cheese, but this is our favorite!)

Cut and separate the English muffins and place the halves split side up on a baking sheet.  Turn oven on to broil, and broil for about 2-4 minutes, or until the halves are toasted.  Meanwhile, mix about half of the salad bag with approximately 4 Tbsp. of the ranch dressing.  The lettuce should be lightly coated, so start with less dressing and gradually add more.  When the muffins are toasted, place a spoonful of the ranch-covered lettuce on top of the muffin halves - just enough to cover the toasted muffin.  Toast again until the leaves are wilted.  Remove the muffins again.  Place one Canadian bacon slice on top of the muffins.  Place Muenster cheese on top (I use about 3/4 of one slice of cheese on top of each muffin).  Toast until cheese is melted and golden.

I hope your family likes these little sandwiches!