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Open-Faced Tomato and Cheddar Grilled Cheese
Credit:
Sang An
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
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
Gallery
Open-Faced Tomato and Cheddar Grilled Cheese
Credit:
Sang An
Recipe Summary
Yield: Serves 4 to 6
Gallery
Open-Faced Tomato and Cheddar Grilled Cheese
Credit:
Sang An
Open-Faced Tomato and Cheddar Grilled Cheese
Credit:
Sang An
Open-Faced Tomato and Cheddar Grilled Cheese
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Open-Faced Tomato and Cheddar Grilled Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Open-Faced Tomato and Cheddar Grilled Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
