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This next-level open face grilled cheese with gruyere, ham, tomatoes, and tomato confit hits the sweet spot between super-easy and totally special. Here’s how to make it in about 10 minutes.
Why we love this recipe
A simple open face grilled cheese, broiled on a single slice of bread, was a fixture of my childhood. I’ve been an unabashed fan ever since. This recipe kicks things up while keeping it super-easy. It’s got:
- Really good bread, lightly toasted before anything else happens
- Nutty, umami-filled Gruyere (or swap in your cheese of choice)
- Layer upon layer of savory, tangy, and summer-sweet flavors
- A seriously easy vibe
Want to elevate your open-faced sandwich game to a true art form? Try Danish smorrebrod.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Use a nice big slice of a good-quality bread. I love to use sourdough or rye (or hey, our homemade sourdough rye).
- Gruyere instantly elevates a simple recipe with its umami-forward, nutty, slightly funky flavor. If you’d rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss.
- A smallish, well-behaved tomato like the Romas I’ve pictured here is a great, easily available, consistent option. You can use any kind of tomato that you’ve got. Slice them on the thin side (about 1/4-inch) so they have a chance to warm through while the cheese melts.
- Here’s how to make our tomato confit. It’s an optional ingredient in this recipe but really takes things to the next level.
How to make it
Here’s what you’ll do to make a next-level grilled cheese. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Lightly toast the bread. Spread with the mustard and place in a baking pan.
- Layer on the ham and tomato slices. Sprinkle tomato with a bit of salt.
- Layer on the shredded gruyere, leaving a little border around the edges so it doesn’t spill over the sides too much as it melts. Bake in the center of a toaster oven or a 350°F oven until the cheese is melted and the ingredients are warmed through.
- Top with tomato confit and serve.
Expert tips and FAQs
Sure thing. You can omit the ham entirely, substitute a plant-based version of your choice, or even incorporate some shiitake bacon for a pop of umami. Also make sure to use a vegetarian cheese that’s free of animal rennet. Gruyere doesn’t qualify, so you’ll need to find a substitute.
This sandwich really wants to be made right before serving. It only takes a few minutes, so this shouldn’t be a hug deal in most circumstances. That said, it’s also totally delicious at warm room temperature and is happy to be left on a buffet for a couple of hours.
You can absolutely make the confit in advance. (Refer to the separate post for details.)
If you have leftovers, you can store them wrapped in foil in the fridge for up to a few days. Reheat in the oven or toaster oven before serving.
More favorite hot sandwiches
- Hot mess grilled cheese with sauerkraut
- French onion grilled cheese
- Vegan Philly cheesesteak
- Tofu banh mi or pork banh mi
- Ultimate soft shell crab sandwich
- Grilled chicken (or portobello) with halloumi
- Crispy chicken
- BBQ pulled chicken
- Chicken Caprese
- Turkey meatball subs
Hungry for more?
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Ultimate Open Face Grilled Cheese
Ingredients
- 1 large slice sourdough or rye bread
- 1 teaspoon Dijon mustard
- 2 slices ham
- 3 to 4 slices Roma tomato
- 1 ½ ounces 42 grams, about 1/3 cup shredded Gruyere cheese
- ¼ cup tomato confit
Instructions
- Lightly toast the bread.
- Spread with the mustard and place in a baking pan.
- Layer on the ham, tomato slices (sprinkled with salt), and then cheese, leaving a slight border around the outside of the cheese so it doesn’t drip excessively as it melts.
- Place in the center of a toaster oven or 350°F oven until the cheese is melted and the ingredients are warmed through.
- Top with tomato confit and serve.
Notes
- Use a nice big slice of a good-quality bread. I love to use sourdough or rye (or hey, our homemade sourdough rye).
- Gruyere instantly elevates a simple recipe with its umami-forward, nutty, slightly funky flavor. If you’d rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss.
- A smallish, well-behaved tomato like the Romas I’ve pictured here is a great, easily available, consistent option. You can use any kind of tomato that you’ve got. Slice them on the thin side (about 1/4-inch) so they have a chance to warm through while the cheese melts.
- The tomato confit is optional. The sandwich is great without it, but really takes things to the next level.
- This sandwich wants to be made right before serving. That said, it’s also perfectly delicious at room temperature. If you have leftovers, you can wrap them in foil, pop in the fridge for up to a few days, and reheat in the toaster oven or oven before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
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