Open-Faced Tomato Grilled Cheese

  • Level:Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min

  • Yield:6-8 servings


3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh oregano

1/4 teaspoon red pepper flakes

Kosher salt

1/2 baguette, halved lengthwise

1 large clove garlic, halved

1 medium tomato, halved and sliced 1/4 inch thick

1/4 pound sliced provolone cheese


  1. Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
  2. Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

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