Shrimp pasta with garlic and arugula
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Broiled tomato and cheese sandwich

 

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This recipe is inspired from an old family recipe circa 1917. The original recipe was published by the Steele-Wedeles Company. It was part of a collection showcasing their Savoy Brand of food products.

The recipe used Savoy canned tomatoes, which have not been available since 1950, when the company closed. I modified the recipe to use all organic and fresh ingredients. This is a fast and easy meal.

What you’ll need

Makes two delicious open-face sandwiches:

1 large tomato

2 slices of sharp cheddar cheese

Butter

Two slices of sprouted, whole grain, bread

Directions:

Wash the tomato and slice. Set aside.

Place the bread in a toaster. When the bread is toasted, butter to taste. Place the tomato slices on the toast and cover with a slice of cheese. Then place on a baking sheet.

Turn on the broiler. Alternatively you can use a toaster oven. Place the baking sheet with the sandwiches under the broiler. When the cheese is melted, remove and serve.

Round out this meal with fresh salad or scoop of cottage cheese.

© Bob Mack/Luvs Good Food

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Comments

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daniel k

Yummy...yummy sandwich,love its simplicity.

Bob Mack

Hey Daniel, Thanks for the kind words.

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