Non-Grilled

What do you call it? It is some form of bread with melted cheese on it and possibly between two pieces of bread.

I’ve heard toasted cheese, cheese toastie, cheese jaffle, tosti and, of course, grilled cheese. I use the term grilled cheese. While variations in ingredients can produce a croque monsieur, panini or patty melt, the original is often best.

When I think about it, I don’t think I’ve ever grilled a grilled cheese. My typical method is to butter the outside and pan fry it. I have put it under the broiler, but never heated up the grill for the task. Franky, it seems a little overkill.

This variation uses a French baguette and has tomatoes on it.

This was good with a regular tomato but I think it could really be interesting with different heirloom varieties.

Making a quick spread for the bread.

Broiling them up as I didn’t want to fire up the grill for this task.

Adding the tomatoes.

Laying out the cheese. I sprinkled some Italian seasoning on top of the cheese.

Yum!

Open-Faced Tomato Grilled Cheese

Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 10 minutes | Makes: 6-8 servings | Difficulty: Easy

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 1/2 baguette, halved lengthwise
• 1 large clove garlic, halved
• 1 medium tomato, halved and sliced 1/4 inch thick
• 1/4 pound sliced provolone cheese

Directions:

Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.

Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

Source: http://m.foodnetwork.com/recipes/recipe/546677