Tomato Cheddar Toasts

By Ali Slagle

Updated Oct. 11, 2023

Tomato Cheddar Toasts
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(3,438)
Comments
Read comments

Tomato and Cheddar toasts don’t need fussing — just crusty bread, swoops of mayonnaise, perfect summer tomatoes and the sharpest Cheddar you can find. It’s in the construction where things can go from good to great. Instead of cheese that’s sliced (which can be stiff and unrelenting) or broiled (and coagulated), take a cue from Chris Kronner’s burger wisdom in “A Burger to Believe In” (Ten Speed Press, 2018) and stir finely grated Cheddar into the mayonnaise. When slathered on hot, toasted bread, the cheese will melt into a creamy base somewhere between a queso and pepper-free pimento cheese. It has the pluck of sharp Cheddar, albeit in a plush and delightful form.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 toasts
  • 2ripe medium tomatoes, thinly sliced
  • Salt
  • ½cup mayonnaise
  • ½packed cup/2 ounces finely grated extra-sharp Cheddar
  • 4slices crusty bread
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

347 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Arrange the tomatoes on a plate and sprinkle with salt. Stir together the mayonnaise, Cheddar and a pinch of salt.

  2. Step 2

    Toast the bread however you like. Right when the bread’s hot and ready, slather with the Cheddar mayonnaise. (Extra mayo will keep in the fridge for up to 2 weeks.) Top with the tomatoes and devour.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,438 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

meg

This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes, and for that, I’m so glad. Delicious!

Gil

My French mom, who was a wonderful cook, made a version of this that was delicious. Spread mayonnaise on the bread, add a layer of tomatoes, sprinkle with garlic powder, top with a slice of cheddar, and then broil until the cheese is melted.

Deb Martin

I grated the cheese half very fine and half in larger shreds to add a bit of texture. I’ve been making grilled cheese sandwiches this way for years. The cheese spread is also super great spread on cocktail rye or pumpernickel and broiled. You can then add whatever you want to the top, spicy pickles, fresh veg, tomatoes, pea shoots etc and they make wonderful party bites or as a side for soup or salad. I always add Tabasco. It keeps for awhile so make a double batch and get creative!

Chef Geoff

This is Molly Baz recipe - except her mayo has some garlic and paprika in it. Any way to eat a ripe summer tomato is always a good idea.

Jo

I wanted to love this, because I love all of the ingredients. I tried it twice. The first time completely as written, using fresh sourdough, good quality mayo and cheddar, and perfectly ripe Early Girl tomatoes from my CSA. I found the mayo overwhelmed all the other flavors. The next time I reduced the mayo and only used enough for the cheese to stick together. I still found the mayo overwhelmed the flavor of the cheese and also drowned out some of the complexity of the tomatoes. And no, the cheese did not melt for me. If someone made this for me, I would happily eat it, but personally I am moving on to other approaches to tomato/cheddar toast.

FoodZen

Yummy! Perfect quick lunch on a brutally hot Summer’s day. Cut back just a bit on the mayonnaise since it’s not my favorite condiment and lightly rubbed the toast with garlic first for a little extra flavor.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.