Kath’s Special Cheese Melt Sandwich

It was time for lunch and  I was wondering what I could find in the cupboard or the refrigerator that would be tasty. Then I realized that I had the fixings for a pretty yummy sandwich.

I had live fresh basil in a glass of water.

There were some Roma tomatoes.

I had some La Brea Whole Grain Bread.

And there was a small piece of New York cheddar from Ontario Orchards in the refrigerator! (How I wish we had Ontario Orchards in Seattle!)

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I was all set!

Here’s how to make Kath’s Special Cheese Melt Sandwich. At least it’s how I made it today. There could be many variations on the theme. You can be creative with this one. I think the only constants are some type of bread product and some type of cheese. Bob thought anchovies would be good on it. Maybe.…

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Kath’s Special Cheese Melt Sandwich

(print the recipe)

You’ll notice in the photos that I covered a baking sheet with foil. I thought it would make clean-up easier. It wasn’t such a great idea. The sandwiches stuck a bit to the foil. Next time I would just use the baking sheet without the foil.

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1. Preheat the oven to 350˚.

2. Toast the bread.

3. Peel a clove of garlic. Cut it in half and rub the cut half all over the toasted bread.

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4. Drizzle with olive oil and sprinkle with salt.

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5. Sprinkle with chopped sweet onions, if desired.

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6. Cover with thin slices of a Roma tomato. (1 tomato was enough for the three slices of bread.) Then tear some basil leaves to put on the tomato slices.

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7. Cover the sandwiches with slices of cheese. (Your choice. The New York cheddar was very good.)

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8. Bake for 5 – 6 minutes, until the cheese melts.

9. Enjoy!