Open Faced Grilled Cheese and Tomato Sandwiches

Diane's Recipes

Serves 4

Sometimes only a grilled cheese will do. Here is an adaptation from Balthazar restaurant in New York where they call this Welsh Rarebit. I think of these as fancy grilled cheese sandwiches that hit the spot on a rainy day lunch. You can also add some crispy cooked bacon pieces to the cheese mixture for a richer version.  Serve this with a bowl of Ribolitta for a satisfying lunch addition.

3/4 pound shredded sharp cheddar cheese
2 teaspoons grainy Dijon mustard
2 egg yolks
1/4 cup beer
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper

4 large slices sourdough bread
4 slices Roma tomatoes
1 teaspoon olive oil

1.    In a medium bowl combine the cheese, mustard, egg yolks beer, Worcestershire sauce and salt and pepper until nicely blended.

2.    Place the tomato slices on a baking sheet. Brush with the oil and season with salt and pepper. Broil them until they begin to brown and are bubbling. Reserve.

3.    Toast the bread on one side until lightly browned. Remove from the toaster and spread the cheese mixture over the bread slices. Place the bread on a baking sheet and broil until the cheese is bubbly and melted.

4.    Place each open face sandwich on a plate and arrange a broiled tomato half on top. Serve immediately.

Advance Preparation: This may be prepared on day ahead through step 1. Cover and refrigerate.

Keywords: grilled cheese, tomato, sandwich

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