Best 13 Grilled Cheese Tomato Sandwich Recipes

GRILLED CHEESE & TOMATO SANDWICH

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

BACON AND TOMATO GRILLED CHEESE SANDWICH

Steps:

• Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
• Spread 1 tablespoon (can use more) onto one side of each slice of bread.
• Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
• Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
• Cover with a slice of bread (butter-side facing outside).
• Fry over medium turning once with a spatula until golden brown on both sides.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

FRESH TOMATO, BASIL GRILLED CHEESE SANDWICH

Steps:

• Mix oil and dried herbs and spread on 1 side of both slices of bread.
• Preheat non stick pan to medium heat.
• Seasoned side down add slice of cheese, tomato, fresh ground pepper, basil and other slice of cheese topping with second slice of bread seasoned side up.
• Place in pan with a weight on it and cook for 1 minute till browned flip and cook for an other minute till cheese is melted.

AVOCADO-TOMATO GRILLED CHEESE SANDWICH

Steps:

• In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside.
• Top four of the bread slices with cheese; spread with avocado mixture and top with tomato slices. Add the four remaining bread slices on top. Using 1 tablespoon of the softened butter, spread some on the top of each sandwich.
• Heat a large nonstick griddle or 12-inch skillet, over medium-high heat. Add sandwiches, buttered sides down. Carefully spread the remaining softened butter over the top of each sandwich.
• Cook 4-6 minutes or until toasted, turning once.

MINI SANDWICH BUFFET: MINI GRILLED CHEESE AND TOMATO, MINI RACHAEL'S AND MINI SPICY PATTY MELTS

Steps:

• Preheat oven to warm, 250 degrees F.
• Preheat large griddle or large nonstick skillet over medium heat.
• To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.
• Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.
• Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.
• Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.
• Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.

GRILLED CHEESE, TOMATO & AVOCADO SANDWICH

Steps:

• Heat oil in pan over med-low heat (or use non-stick pan)and fry onion until soft and lightly browned, adding tomato slices for the last minute or two of cooking time.
• Meanwhile, divide avocado equally between two slices of bread, buttering the other two slices if desired.
• Add all other ingredients except butter, then place second slice of bread on top pressing lightly to flatten sandwich a bit.
• Wipe out pan (or use separate pan) and add a little butter.
• After butter has melted, fry sandwiches until crisp and golden brown on both sides.

GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• In a sauté pan cook onion slice until softened and starting to caramelize.
• Butter one side each of the bread slices.
• Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up.
• Place in sauté pan over medium heat and cook for 3 minutes.
• Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes.
• Cut in half and sprinkle with sea salt.
• Be careful, tomatoes will be hot!

CRUSTY GARLIC GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• Butter bottom and top of roll.
• Sprinkle with garlic powder and Italian seasoning.
• Put seasoned side down in hot skillet. Don't walk away, as it will brown quickly.
• Layer one side of roll with cheese and sliced tomato and other side with other slice of cheese.
• Watch to see when the cheese starts to melt. This doesn't take long.
• Flip the just cheese side on top of the tomato side and slide out onto plate. Cut in half.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

TOMATO AND GOUDA GRILLED CHEESE SANDWICH

Steps:

• 1. In large skillet over med heat add the oil and coat pan. When the oil is hot add the tomato slices and season with salt and pepper. Cook until softened, 1 or 2 min. per side. Transfer to a plate.
• 2. Brush the bread on both sides with some of the oil and set 2 or 3 tomato slices onto 21 of the bread slices. Grate the gouda over the tomato and top with the remaining bread.
• 3. Wipe out the saute pan and place it over med heat. When the pan is hot, add the sandwiches and cook until the bread is golden brown 2 0r 3 minutes. Turn the sandwiches over and grill the other side another 2-3 minutes. Serve immediately.

TOMATO AND CILANTRO GRILLED CHEESE SANDWICH

Steps:

• 1. I've used good quality sandwich bread, but day old focaccia bread, french bread or ciabatta bread or buns works wonderfully as well. For cheese Iv'e used pepper jack, Asadero, Muenster, Cheddar, I do prefer a white melting cheese.
• 2. Slice tomato(es) and cook over low heat in a non stick skillet with a tsp of olive oil for about 10 min. turning once.
• 3. Spray one side of bread with spray oil, spread Thai chili sauce on other side. You want the Thai chili sauce on the inside of your sandwich, place cheese on on Thai sauce.
• 4. Place tomatoes on next.
• 5. Then onion slices and cilantro.
• 6. Finish off with more cheese. Toast on griddle, grill or in skillet till bread is browned and cheese is melted.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.