Ultimate Open Face Grilled Cheese
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.
Servings: 1
Calories: 323kcal
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 ⅓ 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 ¼-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
Serving: 1 | Calories: 323kcal | Carbohydrates: 19g | Protein: 21.2g | Fat: 16.4g | Sugar: 3.3g