Open faced sandwiches are sometimes called tartines but I think a tartine is too fancy a word for this sandwich. Â An open faced grilled cheese with tomato is super easy to make, fills you up and leaves you satisfied. Â By adding the butter/herb mixture, it’s almost like garlic bread that’s been taken to the next level with cheese and tomatoes. Â It’s crunchy and flavorful and cheesy all at the same time. Â Open faced just makes it a little more grown up than your usual grilled cheese sandwich.
You need to toast the bread in stages – first with the butter/herb/garlic – next with the cheese – and finally with the tomato. Â This ensures that each layer will be melty, gooey and warm – just the way a grilled cheese sandwich should be.
A couple of notes:
Good bread is key here – sourdough or french bread works well. Â 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. Â 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. Â 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
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
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.
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.
Geraldine
Thanks for the tips, Jim! The softened butter is a great idea. Glad you enjoyed it.
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!!
Geraldine
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!