OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE

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Open-Faced Tomato and Cheddar Grilled Cheese image

Open-face sandwiches make an easy lunch for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

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.

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