Best 10 Cheese And Tomato Sandwich Recipes

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Indulge in a culinary delight with our tantalizing Cheese and Tomato Sandwich recipes, a symphony of flavors that will leave your taste buds dancing. Dive into a classic delight, the Simple Cheese and Tomato Sandwich, a timeless combination of creamy cheese, juicy tomatoes, and soft bread. Elevate your experience with the Gourmet Grilled Cheese with Heirloom Tomatoes, where tangy heirloom tomatoes meet melted cheddar and mozzarella, sandwiched between crisp, golden bread. Journey to Italy with the Italian Panini, a delightful harmony of sun-ripened tomatoes, fresh basil, and savory cheese, encased in rustic bread. Craving a vegetarian delight? The Vegetarian Grilled Cheese with Avocado and Spinach will satisfy your cravings with its creamy avocado, tender spinach, and melted cheese. And for a unique twist, try the Grilled Cheese with Tomato Soup Shooters, where crispy grilled cheese sandwiches are paired with luscious tomato soup shooters, a perfect blend of savory and tangy flavors. Ready your taste buds for a delightful adventure with our curated collection of Cheese and Tomato Sandwich recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND TOMATO GRILLED CHEESE SANDWICH



Bacon and Tomato Grilled Cheese Sandwich image

My family loves these sandwiches, they are especially great using garden tomatoes, I make them using Pepper Jack cheese but American cheese slices works good also, you can adjust the butter amount to suit taste.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 slices cooked bacon
5 tablespoons soft butter, divided (or to taste)
4 slices bread (white or whole wheat)
4 slices monterey jack pepper cheese (or use American cheese)
4 slices tomatoes

Steps:

  • Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
  • Spread 1 tablespoon (can use more) onto one side of each slice of bread.
  • Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
  • Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
  • Cover with a slice of bread (butter-side facing outside).
  • Fry over medium turning once with a spatula until golden brown on both sides.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP



Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 20

1 stick unsalted butter, softened
1 tablespoon grated Parmigiano-Reggiano
1 tablespoon Dijon mustard, plus 4 tablespoons
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried
1 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin basil olive oil
3 tablespoons finely diced shallots
2 garlic cloves, finely diced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
Salt
Sugar, to taste
1 tablespoon chiffonnade basil, for garnish

Steps:

  • To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
  • To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

TOMATO, CHEESE, AND AVOCADO SANDWICH



Tomato, Cheese, and Avocado Sandwich image

This is one of my favorite sandwiches! I usually use a wonderful white horseradish cheddar cheese rather than provolone, but it's kind of hard to find and the provolone is tasty, too. :) I've tried it on a lot of different breads, but I think that Oroweat's Carb Counting Multigrain Bread (when I'm being good) and Poulsbo Bread (when I'm bad) are my favorites for this sandwich.

Provided by Julesong

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

2 slices potato bread or 2 slices whole grain bread (what-have-you)
1/2 teaspoon mayonnaise (Best Foods, Hellmann's, or Vegenaise)
1/2 teaspoon Dijon mustard
2 -3 drops balsamic vinegar, to taste
1 slice provolone cheese
1 slice prosciutto or 1 slice ham (an extremely thin slice) (optional)
1/2 ripe avocado, pitted,peeled,and in slices
4 slices ripe tomatoes (thin slices)
salt & freshly ground black pepper, to taste (I like a tri-color pepper mix)
1 leaf romaine lettuce or 1/4 cup alfalfa sprout (I often leave this off)

Steps:

  • If you like your sandwiches toasted, go ahead and toast your bread.
  • Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
  • Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
  • Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
  • Note: using a fully ripe avocado is very important.

MINI SANDWICH BUFFET: MINI GRILLED CHEESE AND TOMATO, MINI RACHAEL'S AND MINI SPICY PATTY MELTS



Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons vegetable oil
4 tablespoons butter, cut into pieces
16 slices mini rye bread
1/2 cup sweet red pepper relish
1 pound smoked turkey, thinly sliced
1 pound sauerkraut rinsed and drained
1/3 pound sliced sharp cheddar
16 slices mini pumpernickel bread
1/4 pound thinly sliced Swiss cheese
2 plum tomatoes, sliced
Salt and pepper
2 tablespoons chopped chives or 2 scallions, chopped
1 pound ground sirloin
2 teaspoons Worcestershire sauce, several drops
1/2 small onion, finely chopped
1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 tablespoon vegetable oil, 1 turn of the pan
16 slices mini rye bread
1/4 pound thinly sliced Swiss cheese
Mini pickles, mini pretzels
Retro candies such as Dots, Good n Plenty, Whoppers, etc.
Chess Men butter cookies (recommended: Pepperidge Farm brand)

Steps:

  • Preheat oven to warm, 250 degrees F.
  • Preheat large griddle or large nonstick skillet over medium heat.
  • To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.
  • Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.
  • Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.
  • Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.
  • Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

GRILLED CHEESE AND TOMATO SANDWICH



Grilled Cheese and Tomato Sandwich image

Make and share this Grilled Cheese and Tomato Sandwich recipe from Food.com.

Provided by Heirloom

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

2 slices sourdough bread
1 slice onion
3 slices tomatoes
2 slices cheddar cheese
1 tablespoon butter
sea salt

Steps:

  • In a sauté pan cook onion slice until softened and starting to caramelize.
  • Butter one side each of the bread slices.
  • Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up.
  • Place in sauté pan over medium heat and cook for 3 minutes.
  • Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes.
  • Cut in half and sprinkle with sea salt.
  • Be careful, tomatoes will be hot!

TOMATO AND GOUDA GRILLED CHEESE SANDWICH



Tomato and Gouda Grilled Cheese Sandwich image

This is a wonderful way to use up all those tomatoes in the summer.

Provided by Cathy Roland

Categories     Sandwiches

Number Of Ingredients 5

1 medium vine ripe tomato sliced
3 oz gouda cheese
1 Tbsp virgin olive oil
4 slice whole wheat bread
kosher salt and ground black pepper

Steps:

  • 1. In large skillet over med heat add the oil and coat pan. When the oil is hot add the tomato slices and season with salt and pepper. Cook until softened, 1 or 2 min. per side. Transfer to a plate.
  • 2. Brush the bread on both sides with some of the oil and set 2 or 3 tomato slices onto 21 of the bread slices. Grate the gouda over the tomato and top with the remaining bread.
  • 3. Wipe out the saute pan and place it over med heat. When the pan is hot, add the sandwiches and cook until the bread is golden brown 2 0r 3 minutes. Turn the sandwiches over and grill the other side another 2-3 minutes. Serve immediately.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH



Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich image

Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons butter, softened, divided
8 slices sourdough bread
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
4 ounces Brie cheese, rind removed, sliced
Oven-Roasted Tomatoes
Crispy Fried Onion Rings
Easy Glazed Bacon

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.

Nutrition Facts :

CRUSTY GARLIC GRILLED CHEESE AND TOMATO SANDWICH



Crusty Garlic Grilled Cheese and Tomato Sandwich image

I threw this together for lunch, and it was great! I bought some really good french rolls to make this comfort sandwich. I hope you enjoy it!

Provided by VickyJ

Categories     One Dish Meal

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 French roll
1 medium sliced tomatoes
1 tablespoon softened butter or 1 tablespoon margarine
2 teaspoons garlic powder
2 teaspoons italian seasoning
2 slices American cheese (cut in thirds)

Steps:

  • Butter bottom and top of roll.
  • Sprinkle with garlic powder and Italian seasoning.
  • Put seasoned side down in hot skillet. Don't walk away, as it will brown quickly.
  • Layer one side of roll with cheese and sliced tomato and other side with other slice of cheese.
  • Watch to see when the cheese starts to melt. This doesn't take long.
  • Flip the just cheese side on top of the tomato side and slide out onto plate. Cut in half.

HEALTHY MEALS MONDAY: TOMATO, BASIL, AND CHEESE SANDWICH



Healthy Meals Monday: Tomato, Basil, and Cheese Sandwich image

Number Of Ingredients 7

12 Hawaiian Rolls
8 slices Mozzarella cheese
2 tomatoes, sliced thin
12 fresh basil leaves
1 teaspoon olive oil
1 teaspoon balsamic vinegar
(mix oil and vinegar together)

Steps:

  • Cut the rolls in half and put them in the bottom of a 9x13 pan. Spread on the balsamic vinegar and oil on the bottom rolls.
  • Next layer on the tomatoes, cheese and basil - in that order.
  • Turn your oven to Broil and put the pan in the oven. Once the cheese starts to melt, take it out and put on the tops of the rolls. Broil for just 1 more minute.
  • Cut and serve.

Nutrition Facts : Servingsize 2 serving, Calories 81 kcal, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 161 mg, Carbohydrate 1 g, Sugar 0 g, Protein 5 mg

TOMATO AND CILANTRO GRILLED CHEESE SANDWICH



Tomato and Cilantro Grilled Cheese Sandwich image

There is something wickedly good about this sammie combo, if you love cilantro, you must try this!

Provided by Lynn Socko

Categories     Cheese Appetizers

Time 15m

Number Of Ingredients 7

**tomato, sliced into rounds
**any good melting cheese
**fresh cilantro leaves
**fresh onion slices, opt
**thai chili sauce
**spray oil
any good sturdy bread

Steps:

  • 1. I've used good quality sandwich bread, but day old focaccia bread, french bread or ciabatta bread or buns works wonderfully as well. For cheese Iv'e used pepper jack, Asadero, Muenster, Cheddar, I do prefer a white melting cheese.
  • 2. Slice tomato(es) and cook over low heat in a non stick skillet with a tsp of olive oil for about 10 min. turning once.
  • 3. Spray one side of bread with spray oil, spread Thai chili sauce on other side. You want the Thai chili sauce on the inside of your sandwich, place cheese on on Thai sauce.
  • 4. Place tomatoes on next.
  • 5. Then onion slices and cilantro.
  • 6. Finish off with more cheese. Toast on griddle, grill or in skillet till bread is browned and cheese is melted.

Tips:

  • Use ripe, flavorful tomatoes: The riper the tomatoes, the better the sandwich will taste.
  • Choose a good quality cheese: There are many different types of cheese that can be used for a cheese and tomato sandwich, so choose one that you enjoy the taste of.
  • Use fresh basil: Basil adds a delicious flavor to the sandwich, so if you have it on hand, be sure to use it.
  • Don't overstuff the sandwich: A cheese and tomato sandwich should be simple and easy to eat, so don't pile on too many ingredients.
  • Serve the sandwich immediately: A cheese and tomato sandwich is best enjoyed fresh, so serve it as soon as it is made.

Conclusion:

A cheese and tomato sandwich is a classic summertime lunch recipe that is easy to make and always delicious. With just a few simple ingredients, you can create a satisfying sandwich that is perfect for a picnic, lunch break, or light dinner. The next time you are looking for a quick and easy meal, give this recipe a try.

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