Skip to main content

Tomato Melt

Warm and toasty English muffins make this a quick and satisfying meal.
Plate of english muffin halves with cheese and a tomato slice.
Prep time: 5 minutes
Cook time: 6 to 8 minutes
Makes: 4 muffin halves
Nutrition Facts: View label

Ingredients

¼ cup shredded cheese (try cheddar, mozzarella or a blend)
1 Tablespoon mayonnaise
½ teaspoon prepared mustard
2 English muffins, halved or 2 bread slices (try whole-wheat)
tomato, cut into 4 slices or diced

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. In a small bowl, combine cheese, mayonnaise and mustard.
  4. Spread cheese mixture evenly over English muffin halves or bread slices.
  5. Cook using one of the methods below.
  6. Refrigerate leftovers within 2 hours.

Oven or toaster oven method:

  1. Broil or toast until cheese melts, 2 to 3 minutes.
  2. Place tomatoes on each sandwich.
  3. Serve 'as-is' or broil to heat the tomato, 2 to 3 minutes.

Skillet method:

  1. Heat a skillet over medium heat. Add sandwiches bread side down.
  2. Cover and heat until cheese melts, 7 to 8 minutes.
  3. Top with tomatoes before or after heating.

Notes

  • For extra flavor try fresh avocado or basil leaves under the tomato or add ⅛ teaspoon garlic powder to the cheese mixture.

Comments

Sherman Extension used this recipe as part of a class about grilled sandwiches for Sherman School's SKORE afterschool program fall 2019.  The children, grades 1-5, were pretty suspicious of mixing mayo and mustard with the cheese (several refused to try it), and only a few of the 9 children were willing to add a tomato slice to the top.  They mostly just wanted cheese melted on the muffin, haha.  BUT...those who cooked and sampled the Tomato Melt said it was "really good!' and were surprised that they did like the mayo/mustard/cheese combination. 

You might also like...

Recipes A to Z (without photos)

Stuffed Cabbage Rolls
Two tightly wrapped cabbage rolls covered in tomato sauce with a parsley garnish.

Stuffed Cabbage Rolls

This variation of an old and much-loved recipe can be changed in many ways depending on the ingredients you have on hand.
Prepare:
30 to 45 minutes
Cook:
1 hour
Makes:
12 rolls
Autumn Squash Bisque with Ginger
A bowl of smooth squash soup spiced with ginger and garlic is topped with yogurt and chopped parsley.

Autumn Squash Bisque with Ginger

Delicious squash soup seasoned with ginger and pear that’s easy and quick to make for lunch or dinner. Freezes well.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Pomegranate Vinaigrette
bottle of viniagrette and vegetable dishes

Pomegranate Vinaigrette

Dress your winter greens and roasted vegetables with this fresh and colorful dressing.
Prepare:
10 minutes
Makes:
3/4 cup
Orange Rice Salad
Big bowl of a colorful mixture of rice, orange and parsley.

Orange Rice Salad

A flavorful combination of hearty rice, fresh citrus, crunchy nuts, and sweet raisins, this salad makes the perfect side dish. Add a protein for a filling and satisfying lunch!
Prepare:
15 minutes
Makes:
5 cups
Farmers Market Salsa
Colorful vegetable bean salsa.

Farmers Market Salsa

Fresh homemade salsa with the perfect hint of spice and lime.
Prepare:
15 minutes
Makes:
4 cups
Corn Pancakes
Round, golden corn pancakes displayed on a skillet and plate.

Corn Pancakes

A delicious savory alternative to traditional pancakes.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.