Tomato Sandwiches


An open-faced sandwich of tomatoes, cheese, and homey bread.


  • 5 tablespoons unsalted butter, room temperature

  • 1 tablespoon finely chopped shallot

  • ½ cup all-purpose flour

  • 1 ½ cups milk

  • ½ cup plus 2 tablespoons (2 ½ ounces) finely grated Gruyere cheese

  • Coarse salt and freshly ground pepper

  • 4 slices country bread, toasted (each ½ inch thick)

  • 2 small tomatoes, sliced ¼ inch thick


  1. Preheat broiler. Melt 2 tablespoons butter in a small saucepan over medium heat. Add shallot, and cook until tender, about 2 minutes. Add flour, and cook, stirring constantly, for 1 minute. Whisk in milk, and cook, stirring frequently, until thick, about 2 minutes. Remove from heat, and stir in 2 tablespoons cheese. Season with salt and pepper, and let cool slightly.

  2. Spread remaining 3 tablespoons butter on bread, and top each slice with 2 tablespoons cheese sauce and 3 tomato slices. Season with salt and pepper. Divide remaining 1/2 cup cheese among sandwiches, and place under broiler. Cook until bubbling and golden brown, about 1 minute. Let cool slightly, season with pepper, and serve immediately.

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