Broiled Tomato And Cheese Sandwiches Food

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.

BROILED CHEDDAR TOMATO SANDWICHES

Steps:

• Mix cheese, green pepper, Worcestershire, mustard, mayonnaise, onion and pepper.
• Place sliced tomatoes on toasted bread and divide cheese mixture evenly among them. Gently press cheese mixture onto tomatoes with the back of a spoon until tomatoes are completely covered.
• Broil until bubbling and golden brown.

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.

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.

GRILLED CHEESE WITH PEAK TOMATOES

Steps:

• Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20-30 minutes.
• Heat 2 dry large skillets over low (or use 1 skillet and work in 2 batches). Spread 1 side of 4 slices with half of mayonnaise. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), 6-8 minutes. Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6-8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.

GRILLED CHEESE & TOMATO SANDWICH

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

TOMATO-BASIL GRILLED CHEESE SANDWICHES

Steps:

• Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

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 TOMATO-CHEESE SANDWICHES

Steps:

• Sprinkle tomatoes and onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches., Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted.

BROILED TOMATOES

Steps:

• Turn on your broiler. A toaster oven with broiling ability is great or a George Foreman Grill.
• Remove the cores of the tomatoes then cut them in half (horizontally).
• Place cut side up: then rub Olive oil over cut side (use fingertip).
• Sprinkle bread crumbs on next.
• Sprinkle Herb seasonings on and salt/pepper.
• Then place 1/4 teaspoon of unsalted butter on each half.
• Broil until tomato is hot completely.
• ^May add cheese or mushrooms when nearly done, but don't get them to close to burners in oven.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

MELTY CHEESE AND TOMATO SANDWICHES

Steps:

• Toast bread in toaster oven or grill pan. Layer 1/3 cup cheese, Marie's Thousand Island dressing, and tomato slices evenly over the bread slices. Top with the remaining cheese. Grill or broil until cheese has melted, about 3 minutes. Sprinkle with green onions.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

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.