Broiled Tomato and Cheese Melt on Toast
Thick tomato slices and melting cheese broiled on toasted bread until the edges blister and the cheese bubbles. A fast, savory open sandwich with real browning.
- Total
- 15 min
- Prep 5 · Cook 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Toasting spices · Seasoning in layers
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Turn on the oven broiler and set a rack about 15 cm below the element so it heats while you prep.
~3 min
Preheating the broiler ensures intense, even top-down heat so the cheese melts and browns quickly without overcooking the tomato.
-
Cut the tomatoes into 1 cm thick slices and grate or thinly slice the cheese.
~2 min
-
Brush both sides of the bread with the olive oil and toast in a dry skillet over medium-high heat until golden and crisp, about 2 minutes per side.
~4 min
Toasting the bread first creates a crisp barrier that keeps the tomato's moisture from turning the base soggy.
Toasting spices Toast bread in a dry skillet over medium-high heat until golden and crisp, about 2 minutes per side; watch closely to avoid burning.
-
Lay the toasted bread on the baking sheet, top with the tomato slices, season with the salt and black pepper, then cover with the cheese.
~2 min
Pat the tomato slices dry with a paper towel before topping so the toast stays crisp instead of steaming.
Seasoning in layers Season the tomato slices with salt and pepper before adding cheese, so the seasoning penetrates and flavors the whole bite.
-
Broil until the cheese is melted and browned in spots and the tomato softens, 3 to 4 minutes. Watch closely so the bread does not burn.
~4 min
Broiling's high, direct heat melts and browns the cheese fast, while the tomato softens without drying out.