Best Broiled Cheddar Tomato Sandwiches Recipes

BROILED TOMATO CHEESE SANDWICH

Steps:

• Preheat broil/grill.
• In a shallow bowl whisk together the olive oil and balsamic vinegar, add the tomatoes and mix gently, set aside.
• In a small bowl mix together: mayonnaise, cheese, basil, oregano and black pepper.
• Spread this on the 4 slices of toast.
• Place on a baking sheet and broil until the cheese is melted and bubbly.
• Remove from the broil, top with the (drained) tomato slices and then with the rest of the Parmesan cheese, return to the oven and broil for approx 5 minutes.
• Serve open or closed.

MAMA'S BEST BROILED TOMATO SANDWICH

Steps:

• Preheat oven to broil.
• In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
• Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
• Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

BROILED TOMATO SANDWICH

Steps:

• 1. Preheat oven to broil.
• 2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• 3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
• 4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
• My Note: I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. My grandaughter the vegetarian even asked for the recipe. She marinated thinly sliced red onion along with the tomatoes, used a little less of the Parmesan, and added a thin slice of Swiss cheese. Also, since her husband loves BLT's, added a few pre-cooked slices of bacon to his before adding the tomato/onion topping and the cheese -- he loved it!
• I loved the fresh taste. A good quality, dense bread is a must. Next time I play with my food I will try a mixture of tomatoes and roasted red peppers.

BACON CHEESE & TOMATO - BROILED OPEN FACE SANDWICH

Steps:

• Pre-heat broiler.
• Place bread on a broiler safe pan. Top each slice of bread with a slice of cheese then a slice of tomato. Depending on how big your tomato slice is you may want to put on two but keep it a single layer of tomato. Cut each slice of bacon into 2 pieces. Then lay 3 of the pieces on each sandwich. Broil until bacon is crisp and cheese melted. Bread and cheese may get a little burnt. That makes it better!
• Note: Originally I put raw bacon on the sandwich and cooked it all the way under the broiler. Now I cut the strips in half and partiality cook in micro-wave and then put on sandwich and broil to finish cooking.

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

BROILED SPAM® AND CHEESE OPEN FACE SANDWICHES

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
• Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.