Name: Open Faced Grilled Cheese with Tomato
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 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

Open Faced Grilled Cheese with Tomato

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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

Ingredients

Scale

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

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Instructions

Finely mince 2 tbs of herbs and set aside.
In the food processor – blend butter, remaining herbs, garlic and black pepper together.
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.
Toast bread under broiler until butter/herb mixture melts and bread is lightly toasted. Remove from oven.
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.
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.
Lightly sprinkle the minced herb mixture over the open faced grilled cheese with tomato.

Find it online: https://greenvalleykitchen.com/open-faced-grilled-cheese-with-tomato/