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Categories: Best recipes, Sandwiches

Grilled cheese with marinated tomatoes

Grilled cheese with marinated tomatoes
Marcus Yam / Los Angeles Times

There's a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the process itself, whether you’re working with a formal smoker setup or one you’ve ... Read more

Total Time: 25 minutes, plus marinating time | Serves 2 to 4

Marinated tomatoes

  • 1/2 cup olive oil
  • 1/4 cup sherry wine vinegar
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons minced fresh thyme
  • Pinch red pepper flakes, more to taste
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 red onion, very thinly sliced lengthwise
  • 10 large basil leaves, very thinly sliced
  • 2 tablespoons capers, drained and crushed
  • 2 garlic cloves, very thinly sliced
  • 2 pounds very ripe large tomatoes, cut into ½-inch-thick slices

Step 1In a bowl, whisk together the oil, vinegar, parsley, thyme, pepper flakes, salt and several grinds of black pepper. Stir in the onion, basil, capers and garlic. Spread a little of the marinade on the bottom of a large baking dish. Top with a layer of tomatoes. Spread over a little more marinade, then another layer of tomatoes. Top with the remaining marinade, cover and refrigerate at least 3 hours before serving. The marinated tomatoes will keep up to 2 days.

Grilled cheese with marinated tomatoes

  • 4 slices from a large country white loaf, sliced 1/2-inch thick
  • 10 ounces sliced smoked cheese, preferably comte, provolone or gouda
  • 4 to 6 slices marinated tomatoes, drained of any excess liquid
  • 4 tablespoons unsalted butter, at room temperature, divided

Step 1Place two slices of bread on a cutting board. Divide half of the cheese slices evenly between the two slices, then top with the sliced tomatoes. Top the tomatoes with the remaining cheese, then cover with the two slices of bread to form the two sandwiches. Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium heat. Add 2 tablespoons butter and swirl in the pan until it is melted and starting to bubble. Place the sandwiches in the pan and grill until the bread is a rich golden brown and the cheese has started to melt. Carefully flip the sandwiches over, add the remaining butter and continue to grill until the other side is browned and toasted. Slice the sandwiches in half and serve immediately.

Each of 4 servings:
Calories 557; Protein 24 grams; Carbohydrates 34 grams; Fiber 3 grams; Fat 37 grams; Saturated fat 21 grams; Cholesterol 111 mg; Sugar 5 grams; Sodium 1,008 mg
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