Ingredients
For the Tomato Melts
- 4 thick slices of bread (rosemary sourdough preferred)
- 2 Tbsp olive oil, for brushing
- 4 Tbsp basil mayonnaise
- 4 medium tomatoes or 2 large heirloom-style tomatoes, sliced about 1/3″ thick
- 4 slices sharp cheddar cheese (or shredded cheddar cheese)
- Fresh basil leaves, for garnish
Instructions
- Prepare the bread: Place the bread slices on a baking sheet and brush each lightly with olive oil to ensure they toast to a golden crisp.
- Initial broiling: Broil the bread slices in the oven for 1-2 minutes until they are lightly crisp but not browned. Remove and cool for a couple of minutes to prevent the mayo from melting immediately.
- Assemble the melts: Spread about a tablespoon of basil mayonnaise on each slice. Then, layer the tomato slices evenly over the mayonnaise, covering the bread. Finally, place a slice of sharp cheddar cheese on top of the tomatoes.
- Final broiling: Return the assembled slices to the oven and broil carefully for a few minutes, watching closely so the cheese melts thoroughly and starts to brown but does not burn. The exact timing depends on your oven and rack position.
- Serve: Remove the tomato melts from the oven and garnish with fresh cracked black pepper and fresh basil leaves. Serve hot and enjoy!
Notes
- Choose tomatoes that fit your bread slices for even coverage.
- Keep a close eye while broiling the cheese to avoid burning.
- Basil mayonnaise adds a fresh, herby flavor and can be homemade or store-bought.
- Rosemary sourdough adds a lovely earthy flavor, but any sturdy bread will work.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
