Open Faced Grilled Cheese with Tomato

Open faced sandwiches are sometimes called tartines but I think a tartine is too fancy a word for this sandwich.  An open faced grilled cheese with tomato is super easy to make, fills you up and leaves you satisfied.  By adding the butter/herb mixture, it’s almost like garlic bread that’s been taken to the next level with cheese and tomatoes.  It’s crunchy and flavorful and cheesy all at the same time.  Open faced just makes it a little more grown up than your usual grilled cheese sandwich.

Open Faced Grilled Cheese with Tomato

You need to toast the bread in stages – first with the butter/herb/garlic – next with the cheese – and finally with the tomato.  This ensures that each layer will be melty, gooey and warm – just the way a grilled cheese sandwich should be.

Open Faced Grill Cheese with Tomato Pan

A couple of notes:

Good bread is key here – sourdough or french bread works well.  You could use any kind of whole loaf bread that strikes your fancy.

Please use whatever cheese you have – cheddar, munster, pepper jack – all would taste great.

Make sure to slice the tomatoes very thinly.  If the tomatoes are too thick they won’t warm up enough under the broiler.

Depending on the length of your bread there maybe some butter/herb mixture left over – just save it for another use.

The only thing you need to watch closely is that the bread doesn’t burn as you toast it in stages.  The edges of the bread can get quite crispy – but I think that just adds to the crunchy cheesy element that you’re after.



Open Faced Grilled Cheese with Tomato

A crunchy and cheesy open faced grilled cheese sandwich with tomato. What’s not too love?

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: 2 1x


  • 1 large tomato – thinly sliced – then cut each slice in half.
  • 2 cup of grated cheese – I used a mixture of fontina and parmesan
  • 1 loaf of french or sourdough bread
  • One stick of butter
  • 2 large handful of herbs – I used parsley and basil
  • 2 medium sized cloves of garlic
  • A couple of twists of black pepper


  1. Finely mince 2 tbs of herbs and set aside.
  2. In the food processor – blend butter, remaining herbs, garlic and black pepper together.
  3. Cut loaf of bread in half. Spread butter/herb mixture over bread. You may have some butter/herb mixture left over – save for another use.
  4. Toast bread under broiler until butter/herb mixture melts and bread is lightly toasted. Remove from oven.
  5. Sprinkle cheese on the lightly toasted bread and put under broiler. Watch carefully and remove as soon as cheese has melted and started to bubble.
  6. Place thinly sliced tomatoes over cheesy bread. Put under broiler for 1 minutes so tomatoes are warmed through. Watch closely so it doesn’t burn – especially the edges of the bread.
  7. Lightly sprinkle the minced herb mixture over the open faced grilled cheese with tomato.

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5 comments on “Open Faced Grilled Cheese with Tomato

  1. Jim Tarrant

    This a good basic recipe. A few comments. If you use softened butter, it is not necessary to put the herb mixture into a food processor. You can easily mix the herbs into the butter using a bowl and spoon thus saving having to clean out the food processor. I reversed the layering putting sliced potato (and also sauteed mushrooms) on top of the toasted bread/compound butter mix with the cheese (gruyere for me) on top.

  2. Sandra :)

    WOW! I found this on Pinterest today, and as my (garden) tomatoes are now starting to ripen, this recipe needs to happen sooner rather than later – it looks delicious!!

    1. Geraldine Post author

      Thanks, Sandra – isn’t it the best when the tomatoes start to ripen! I’m having a battle with some squirrels at the moment but think I have defeated them by wrapping the tomato plants in bird netting. Hope you enjoy this if you make it!

  3. Pingback: Everyone Loves Healthy Recipes | j for jackie

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