Roasted Tomato And Egg Grilled Cheese Sandwich
This delightful sandwich packs a burst of flavor with juicy roasted roma tomatoes, fragrant basil, and melted mozzarella sandwiched between two slices of your favorite bread. The combination of sweet tomatoes, fresh herbs, and gooey cheese makes every bite a satisfying, mouthwatering experience. Perfect for a cozy breakfast or a quick lunch, this sandwich is sure to become a new favorite on your menu.
— Constant Cookbook
Ingredients
- ½ lb roma tomatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 clove garlic
- 5-6 basil leaves
- 2 eggs
- 3-4 oz mozzarella
- 4 pieces of bread (I really love sourdough for this)
- olive oil for brushing
Instructions
- Preheat oven to 400˚.
- Slice roma tomatoes in half and toss with olive oil and salt. Place on a covered baking tray and roast for 40-50 minutes. Tomatoes should be soft and beginning to brown.
- In a food processor, add clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
- In a skillet, cook eggs. For a sandwich I usually prefer a fried egg with the yolk broken but scrambled would work just as well (or for an even messier sandwich, over-easy.)
- Lightly brush olive oil on outside parts of bread and assemble sandwich with cheese, spread, and egg (I usually do cheese on the outside edge and spread/eggs on the inside. Cook over medium-low in a skillet until cheese is melted and outsides are toasted, 10-15 minutes.
Cook Time
1H15M
Prep Time
PT10M
Yield
2
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