Tuesday, July 28, 2015

Swiss Open Faced Tomato Melt

Very tasty vegetarian open faced sandwich that reminds a bit of a French bread pizza, but the flavors are not Italian.


  • 1 medium onion  sliced
  • 2 tablespoons butter
  • 2 tablespoons dry white wine
  • 1 (4-6 inch  piece) French baguette, split lengthwise
  • Dijon mustard (to taste)
  • 1 ripe heirloom tomato, sliced
  • salt and black pepper to taste
  • 2 ounces (4 slices) Emmental cheese
  1. Saute onions in butter until soft; stir in the wine and reduce.
  2. Spread bread halves with Dijon and top with tomato slices.
  3. Cover tomatoes with caramelized onions, salt and black pepper to taste, then cheese slices.
  4. Broil in an oven or toaster oven until cheese melts and is golden brown.
Serves 1-2
Time: 10 minutes


  1. Love the flavor that was brought out by cooking the onions in a bit of white wine. This is a quick and very easy sandwich that we will be enjoying again. Thanks Sue for the post.

  2. So quick and easy to make and totally delicious too

  3. Wow! Really delicious. It's even better than the sum of its parts.

  4. Love this open faced sandwich! I will make this again & next time I will add some sliced muhrooms when I sauté the onions! Excellent! Made for CQ 2015

  5. Loved this sandwich!! It was surprising that something so quick and easy could have such fabulous flavor. I found myself saying 'Mmmmm' the whole time I was eating it. This recipe is a definite keeper!! Made for Culinary Quest 2015 - Switzerland (Munching Minions).

  6. Wow Sue, was this yummy. We really enjoyed this tasty sandwich. Made as written but I did add some ham to my husband`s sandwich (per his request). It was wonderful served both ways. The tomatoes really shone in this lovely dish. Thank you so much for sharing another winner. Made for Culinary Quest - Switzerland - 2015. (BK)

  7. Really good. I loved the wine for the onions. Indeed, better than the sum of it's parts. I would use half the butter though, or even just 1/3rd.

  8. Sauteing the onions in the butter mellows the onion as others noted. I used half butter and half olive oil. Homemade, day old rustic French bread and the crowning touch: heirloom tomato (variety unknown) from a local organic farm. Good quality cheese as well! I topped the melt with fresh basil from our garden. Delicious! Prepared for CG 2015.

  9. This was a huge hit. I loved the caramelized onions with the cheese; we've made tomato cheese toast before but this was by far the best! Made for Culinary Quest 2015 by one of the Toasted Tourists


Thank you for your comment! ~Sue