Our farm market has been closed since Halloween, and will reopen next weekend on May 10. Today at the grocery store, I was reminded of the lunch we often make at the stand. (Although it’s no longer really a “stand,” that’s what we all call it.) So I picked up the essentials and headed home to make it!
Open Face Tomato and Cheese Sandwiches
Since all of the ingredients are always on hand, and since an oven is always running, we make these sandwiches almost every day. Don’t underestimate how good these are when the tomatoes are Native and the bread is fresh!
- fresh baked baguette, Italian bread, sourdough bread, or other crusty loaf
- ripe, juicy tomatoes
- extra-sharp white cheddar cheese
Quantities of ingredients will vary based on how many people you are making them for. On our busiest days, I could make two full trays of these sandwiches for all of the people working. Slice bread down the middle and lay each half on a parchment lined baking sheet. Top with tomato slices and cheese slices. Our convection ovens are set at 325, but for home cooking I would recommend 350 (non convection, because the fan can blow the cheese right off the top). Bake for 5-7 minutes until bread is toasty and cheese is melted. Slice into pieces and enjoy!