Best 16 Tomato Cheese Sandwiches Recipes

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

GRILLED BACON, TOMATO AND CHEESE SANDWICHES

Steps:

• Top 4 of the bread slices with bacon, tomato and cheese. Cover with remaining bread slices. Spread outside of sandwiches with margarine.
• Heat 12-inch nonstick skillet or griddle over medium-low heat until hot. Place sandwiches, 2 at a time if necessary, in skillet; cook 4 to 6 minutes or until golden brown, turning once.

TOMATO-BASIL GRILLED CHEESE SANDWICHES

Steps:

• Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED TOMATO-CHEESE SANDWICHES

Steps:

• Sprinkle tomatoes and onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches., Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Combine oil and garlic in small bowl. Let stand 5 minutes.
• Brush cut sides of baguette and both sides of eggplant slices and tomato slices with garlic oil. Grill cut sides of baguette until toasted, about 2 minutes. Transfer baguette, cut side up, to plates. Season eggplant and tomatoes with salt and pepper. Grill eggplant until cooked through, about 6 minutes per side; transfer to plate. Grill tomatoes until warmed through, about 1 minute per side; transfer to plate.
• Spread goat cheese on bread, dividing equally. Overlap eggplant slices, then tomato slices on baguette halves, covering completely. Garnish with fresh basil leaves. Cut each sandwich diagonally into 4 sections and serve.

GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES

Steps:

• Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
• Wash, trim and slice zucchini lengthwise into 4 slices.
• Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
• Slice crust from ends of the bread. Cut into 4 long slices.
• Coarsely grate the cheeses.
• Remove the zucchini from the grill; set aside.
• Mix the anchovy paste with the vinegar.
• Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
• Grill the bread on both sides.
• Chop the basil. Prepare and slice each tomato into 4 thick slices.
• Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
• Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.

CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES

Steps:

• In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
• Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
• Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
• To serve, spoon soup into small cups; place sandwich skewer on top of cup.

GRILLED TOMATO AND CHEESE SANDWICHES

Steps:

• Take two bread slices and place cheese and tomato slices on top.
• Cover with remaining 2 slices of bread.
• Prepare skillet by spraying with nonstick cooking spray and toast both sides of sandwiches until golden brown.

EGGPLANT, TOMATO AND GOAT CHEESE SANDWICHES

Steps:

• Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

GRILLED CHEESE, PICKLE AND TOMATO SANDWICHES

Steps:

• Spread butter on one side each of 2 slices of bread.
• Place 1 piece of American cheese on a non-buttered side of bread.
• Place tomato slices on top of the cheese.
• Lay thin slices of dill pickle on top of tomato slices.
• Put other slice of bread, butter side up, on top.
• Fry in a pan until both sides are nicely browned.

TOMATO, CHEESE, BASIL TEA SANDWICHES

Steps:

• Cut 16 small rounds of bread (to make 8 sandwiches) with a round cookie cutter--should be able to get two out of each piece of bread, otherwise, use a larger cutter and more bread.
• Spread one of the rounds with a little butter and then a little mayonnaise.
• Top each with a slice of tomato, cheese round, and a couple of basil leaves (each should fit the bread round).
• Lightly salt and pepper each one and put a couple of drops of olive oil on top.
• Place other bread round on top.
• Refrigerate till ready for the tea.

MASALA TOMATO SOUP WITH BOMBAY GRILLED CHEESE SANDWICHES

Steps:

• For the soup: In a large Dutch oven, heat the oil over medium heat until shimmering, add the onion, ginger and garlic, and cook, stirring, until the onion is translucent, 3 to 4 minutes. Add the tomatoes, broth, heavy cream, garam masala, pepper and salt and stir to combine. Taste and adjust the seasoning. Cover and cook until the flavors have really deepened and the soup has thickened, 20 to 30 minutes.
• In the meantime, make the chhonk: Melt the ghee in a butter warmer or small pan over medium heat. Add the cumin seeds and toast for a minute or less, until the cumin seeds turn fragrant and a deeper shade of brown. Remove from the heat and stir in the chile powder and asafetida. Drizzle the chhonk over the soup once it's done.
• While the soup is cooking, make the chutney and assemble and cook your sandwiches.
• For the sandwiches: Spread a thin layer of the chutney on four slices of the bread, then evenly distribute the cheese on top (adding more, if you'd like), followed by the onions. Close each sandwich with the remaining four slices of bread and slather the tops of the sandwiches with a generous amount of mayonnaise (this will let the sandwich brown in the skillet).
• Heat a cast-iron skillet over medium heat. Once it's hot, add a sandwich, mayonnaise-side down. Slather the side of the sandwich that's now on top with mayonnaise. Once the sandwich is golden brown on the bottom, flip and cook until the other side is golden brown and the cheese is fully melted. While the sandwich is cooking, use a spatula to press down on the sandwich and bind the cheese and bread together. Repeat with the remaining sandwiches.
• Slice the sandwiches in half and serve with the soup.
• Combine all the ingredients in a food processor and process until homogeneous, adding more lime juice or water if needed to get the blades moving.

TOMATO CHEESE SANDWICHES

Steps:

• Butter one side of each slice of bread; place buttered side up on a foil-lined baking sheet. In a small bowl, combine the tomato sauce, garlic powder, Italian seasoning, fennel seed and pepper flakes if desired. Spread over butter. , Top with tomato slices; sprinkle with cheese. Bake at 400° for 8-10 minutes or until cheese is melted.

SALMON, TOMATO & CHEESE OPEN FACE OR PATTY STYLE SANDWICHES

Steps:

• For Salmon Spread:.
• In large bowl, add salmon, lemon juice, crackers, mayonnaise or Miracle Whip and dill weed. Mix and then set aside.
• Beat egg white until fluffy.
• Fold in to Salmon mixture.
• Toast bread and spread with margarine or butter.
• Pile salmon spread on each toast slice.
• Cut vine ripe tomatoes in slices; add a medium slice on top of salmon.
• Add a slice of cheese on top.
• Place all on baking tray.
• Broil at 450°F for 5 minutes. Cut diagonally or in half and serve as finger food or with knife and fork.
• For Salmon Patties:.
• Mix salmon, whole egg, not separated, lemon juice, crackers, mayonnaise or Miracle Whip, dill weed. Form into patties.
• Spray Pam into frying pan, cook on both sides until slightly browned.
• Put on toast, add tomato slices and cheese and broil at 450°F for five minutes.
• Note: You may also serve the salmon patties with other vegetables as a main dish.

PIMENTO OLIVE CHEESE SANDWICHES WITH TOMATO

Steps:

• 1. In a large bowl mix the grated cheddar with mayo and horsey sauce. Add olives and spices. Stir to combine.
• 2. To assemble spread cheese mixture on 4 slices of bread. Top with tomato and bread and butter pickle slices. Top with bread.
• 3. If you want to try the cheese spread grilled just omit the tomato and bread and butter pickles. Spread outside of sandwich with butter and grill in a skillet until golden and cheese is melted.

SMOKED TOMATO SANDWICHES WITH GOAT CHEESE AND BASIL

Steps:

• Sprinkle tomatoes with rosemary and garlic.
• Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat. Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
• Place tomatoes on cooking grate cut side up of fully smoking grill or smoker. Smoke 30 minutes to 90 minutes over charcoal or 10 to 12 minutes over gas; remove. Chill tomatoes in refrigerator and drain.
• Meanwhile, spray bread with olive oil. Place bread oil side down on cooking grate. Grill Directly 2 to 3 minutes or until toasted; remove.
• Spread toasted side of each bread slice with mayonnaise; sprinkle with equal amounts of basil. Remove skn which ill just fall away. Cut each 1/2 tomato into 2 slices; place 2 tomato slices over basil on each bread slice. Sprinkle tomatoes with salt and pepper. Top each sandwich with 2 slices of goat cheese.