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Open-Faced Grilled Cheese and Tomato Sandwich


Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.

  • Yield: Makes 3 open-faced sandwiches

Source: Martha Stewart Living Television


  • 3 slices organic bread, cut into 1-inch-thick rounds
  • 1 tomato, sliced 1/2 inch thick
  • 6 slices white cheddar cheese, cut into triangles
  • Coarse salt and freshly ground pepper


  1. Toast the bread rounds in a toaster oven.

  2. Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.

  3. Top cheese with tomato slices. Season with salt and pepper to taste.

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