Pan-Fried Cheese, Tomato, and Onion Sandwich


Recipes courtesy of Food, by Mary McCartney

Published by Sterling Epicure, 387 Park Avenue South, New York, N.Y. 10016

This is a beautiful vegetarian cookbook.  Mary McCartney is a photographer and her images of farm stands and fields in this book are so sweet and nostalgic. I’m including the recipe for the sandwich as well as the salad that I made for lunch.  I used an aged sharp cheddar for the sandwich and it just melted in our mouths.  Enjoy!

Sandwich Ingredients

2 slices sandwich bread
1 Tablespoon butter
6 slices cheese, such as sharp Cheddar, goat Cheddar, or Gouda
2 thin slices red onion
4 thin slices ripe tomato
fresh ground black pepper

Salad Ingredients

mixed greens (I used the 50/50 mix; baby spinach and spring greens)
Blue cheese, cubed or crumbled
red grapes, halved
walnuts, broken and lightly toasted


Sandwich Directions


1. Butter both slices of bread and lay one of them, butter-side down on a chopping board.



2. Lay the cheese on one of the slices of bread (unbuttered side), then top with onion, tomato, and black pepper.  Place the second piece of bread, butter-side up, on top.




3. Heat a medium-sized frying pan over medium-high heat.  When the pan is hot, place the sandwich in the frying pan.  Fry on one side until it is golden brown, about 2 minutes, occasionally pushing down the sandwich to help melt the cheese.  Flip the sandwich over and fry on the other side until golden brown and the cheese has melted.




4. Remove from pan and slice diagonally.




 Salad Directions

1. Place greens on serving plate.  Sprinkle Blue cheese, red grape halves, and toasted walnuts over the greens.

Published by

Elizabeth Levesque

Hello and welcome to my digital cookbook and craft log. I like being creative in the kitchen as well as the craft room. Things may not always come out as planned, but that doesn't stop me from trying.

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