Monday, October 1, 2012

Three Cheese Tomato Melt Goodness

Stephen and I installed and planted our first backyard garden this spring.  We've enjoyed working in the garden all summer, and now its time for harvest!  The tomatoes have done remarkably well - our best producing plant so far this year.  Every morning it brings a smile to my face to see the tomatoes that have turned from orange to red overnight.  We've been getting 20-30 cherry tomatoes per day, so we've  been creative with finding new ways to incorporate the massive amount of tomatoes into our meals.
I have a co-worker, friend who recommended the following recipe.  She and I are both excited about cooking and are always bouncing ideas off of each other.  When we come across a recipe that our husbands or dinner guests like, we almost always share it with each other. 

At first glance this recipe sounds somewhat plain, but let me tell you, your taste buds will be screaming for seconds!  I made it for lunch a couple weeks ago, and Stephen and I loved every bite!

Three Cheese Tomato Melt

Three Cheese Tomato Melt
Servings: 2 
Prep/Total Time: 10-15 minutes

1/4 cup shredded cheddar cheese
2 tablespoons shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
2 tablespoons mayonnaise (I substituted Miracle Whip, because that's what I had in the refrigerator)
1/8 teaspoon garlic powder
4 slices beef steak or large tomato (sliced cherry tomatoes can be substituted)
2 bagels, English muffins, or slices of bread, split and toasted

Combine cheeses, mayonaise and garlic powder; set aside.  Place a tomato slice on each bagel half; broil 5 inches from the heat for 1-2 minutes or until tomato is warm.  Spread about 1 tablespoon cheese mixture over each tomato; broil 2-3 minutes longer or until cheese is melted.  

Yield: 2 servings.
Original Recipe found here.

What's your favorite lunch-time sandwich?


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