Chive Croute with Tomato & Cheese
Submitted by Stormydaze
Toasted cheese bread topped with fresh tomato, cheddar, and chopped chives, then broiled until bubbling. A 15-minute open-faced sandwich that makes a quick lunch or snack.
YIELD
2 servingsPREP
5 minCOOK
10 minREADY
15 minSometimes the simplest things hit the hardest. This chive croute is proof that you don’t need a long ingredient list to make something genuinely satisfying.
Lightly toasted cheese bread gets buttered, layered with a thick slice of tomato, showered with fresh chives, and crowned with cheddar. A few minutes under the broiler melts everything into bubbly, golden glory.
It’s done in 15 minutes. Pair it with a cup of soup and you’ve got yourself a proper lunch.
Kitchen Tips
- Use ripe, in-season tomatoes for the biggest flavor payoff; out-of-season ones will taste flat
- Don’t over-toast the bread in the first step; it goes under the broiler again and you don’t want it to burn
- Watch the broiler closely! Things go from perfectly bubbly to charred in a matter of seconds
Ingredients
Directions
Lightly toast cheese bread (don’t brown).
Butter bread and top each slice with tomato slice.
Season with salt and pepper and sprinkle about 1 ts. chives on top of each.
Top with cheese.
Place a few inches under a preheated broiler; broil until cheese is melted and bubbling.
Top croutes with remaining chives and serve at once.
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