Best Open Faced Tomato Grilled Cheese Recipes

Open-Faced Grilled Cheese and Tomato Sandwich image

Provided by Martha Stewart

Yield Makes 3 open-faced sandwiches

Number Of Ingredients 4

3 slices organic bread, cut into 1-inch-thick rounds
1 tomato, sliced 1/2 inch thick
6 slices white cheddar cheese, cut into triangles
Coarse salt and freshly ground pepper

Steps:

Toast the bread rounds in a toaster oven.
Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
Top cheese with tomato slices. Season with salt and pepper to taste.

Open-Faced Tomato Grilled Cheese image

Provided by Food Network Kitchen

Time 20m

Yield 6-8 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic, halved
1 medium tomato, halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese

Steps:

Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

Open-Faced Tomato and Cheddar Grilled Cheese image

Provided by Martha Stewart

Yield Serves 4 to 6

Number Of Ingredients 6

4 small tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1 baguette, halved lengthwise
6 ounces extra-sharp cheddar cheese, thinly sliced

Steps:

Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.