Waffled Tomato-Grilled Cheese

Waffling your grilled cheese is a quick alternative to standing over your stove waiting for your bread to brown. It also ensures even delicious[ goldenness! Each bite tastes like tomato soup and grilled cheese at the same time.]

Total Time:
1 hr 30 min
10 min
1 hr 20 min

4 servings

  • 4 plum tomatoes, halved lengthwise
  • Olive oil, for drizzling
  • Kosher salt
  • 8 slices country white bread
  • Melted unsalted butter, for brushing
  • 1/4 cup mayonnaise
  • 12 slices cheese, such as Cheddar, Swiss, Muenster or a combination
  • Special equipment: waffle iron
  • Preheat the oven to 300 degrees F. Arrange the tomatoes on a baking sheet cut-side down. Drizzle with olive oil and sprinkle with salt. Slow-roast until the tomatoes are soft and wrinkled, about 1 hour. Set aside to cool. (The tomatoes can be made and refrigerated up to 1 day ahead.)

  • Preheat a waffle iron to medium-high. Brush one side of each bread slice with melted butter. Lay the bread out on a clean work surface, dry-side up. Spread each slice of bread with some of the mayonnaise. Top 4 bread slices with 2 tomato halves, slightly smashing them into the bread. Top with 3 cheese slices each and the remaining bread slices.

  • Place two sandwiches at a time in the waffle iron and gently close the lid (don't press down). Cook until the cheese is melted and the sandwiches are golden-brown, 6 to 10 minutes. Repeat with the remaining sandwiches. Cut in half and serve.

  • Copyright 2013 Television Food Network, G.P. All rights reserved

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    This recipe is featured in:

    Everyday Celebrations