This post may contain affiliate links. Learn more.

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.

open face grilled cheese with ham, tomatoes, gruyere, and tomato confit on a plate
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

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.

ingredients in bowls
  • 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.

step by step
  1. Lightly toast the bread. Spread with the mustard and place in a baking pan.
  2. Layer on the ham and tomato slices. Sprinkle tomato with a bit of salt.
  3. 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.
  4. Top with tomato confit and serve.

Expert tips and FAQs

Can I make this sandwich vegetarian?

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.

Can I make this sandwich in advance? What about leftovers?

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.

Carolyn Gratzer Cope spooning tomato confit over an open face grilled cheese
SO happy about this sandwich, can you tell?

More favorite hot sandwiches

open face grilled cheese with ham, tomatoes, gruyere, and tomato confit on a plate

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

open face grilled cheese with ham, tomatoes, gruyere, and tomato confit on a plate
5 from 1 vote

Ultimate Open Face Grilled Cheese

By Carolyn Gratzer Cope
This sandwich hits the sweet spot between super-easy and totally special. We think it's perfect as-is, but the confit is optional, and the recipe is very flexible. This recipe makes one sandwich. You can, of course, scale it up as needed.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

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

  1. Use a nice big slice of a good-quality bread. I love to use sourdough or rye (or hey, our homemade sourdough rye).
  2. 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.
  3. 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.
  4. The tomato confit is optional. The sandwich is great without it, but really takes things to the next level.
  5. 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

Serving: 1, Calories: 323kcal, Carbohydrates: 19g, Protein: 21.2g, Fat: 16.4g, Sugar: 3.3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sandwiches
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating