Food & Cooking Recipes Lunch Recipes Tomato Sandwiches 3.3 (33) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 An open-faced sandwich of tomatoes, cheese, and homey bread. Ingredients 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 Directions 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. 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. Print