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Tomato and Melted Cheese Open Faced Sandwich

Tomato and Melted Cheese Open Faced Sandwich
Although the BLT usually steals the spot light at this time of year with all of the field ripened tomatoes around, another great way to enjoy them is simply in an open-faced sandwich covered in melted cheese. It is really hard to beat the tomato and cheddar combo, especially if that cheddar is all melted and good but throw a touch of tangy mayo and fresh cracked black pepper and you've really got a winner in under 10 minutes!

Tomato and Melted Cheese Open Faced Sandwich

Tomato and Melted Cheese Open Faced Sandwich

A super quick and easy light meal for late summer days that is a perfect way to enjoy some of the perfectly field ripened beefsteak tomatoes.


Servings: makes 1 serving

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 2 slices bread, lightly toasted
  • 2 tablespoons mayonnaise
  • 1 tomato, sliced
  • salt and pepper to taste
  • 2 slices cheddar cheese
Directions
  1. Spread the mayo on the top of a slice of bread and top with sliced tomatoes, salt and pepper and finally top it off with some cheese.
  2. Broil until the cheese is melted, about 2-5 minutes.

Similar Recipes:
Tomato Pie
BT (Bacon and Tomato) Sandwich
BLT (Bacon Lettuce and Tomato) Sandwich
Corn and Tomato Pie

9 comments:

Ferdzy said...

I was with you right up to the mayo - sriracha is MUCH better! But man, who can resist gooey melted cheese? Not me!

katiez said...

I think it sounds perfect as is! I can't resist gooey melted cheese...ever!

Deborah said...

I have had many melted cheese sandwiches in my life, but never thought of adding tomatoes! This sounds wonderful!

Cynthia said...

I wish I still had some of that no-knead bread I made for my column as I know this would be a perfect way to have it. Thanks for the idea, Kevin.

Valli said...

I am just catrching up on your posts Kevin. I have been in Vancouver all weekend. I love this type of simple but tasty dish!!!

Marianne Dunne said...

I used to make these all the time on a sourdough bagel. I skip the mayo and sprinkle a little Italian herbs on top. I think it's time to make it again. :)

Jacki said...

I make these frequently too. No mayo or any other dressing. Sometimes I do the Italian herbs as Marianne suggests above; sometimes I sprinkle on a few bacon bits; and for a heartier meal, I might add sliced chicken. I always use bagel - they are nice and sturdy for this :-)

Kelly Senyei (Just a Taste) said...

I love that the pure flavor of the tomatoes is highlighted in this recipe, and we all know it's hard to beat melted cheese (on anything). Great seeing you at BlogHer Food this year!

Pam said...

I want this for lunch today!

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