Open-Faced Tomato Grilled Cheese

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6-8 servings
Level:
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.

Photograph by Con Poulos


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    This recipe is featured in:

    4th of July