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Roasted Tomato and Egg Grilled Cheese

She grew up on fast food, but Erin Alderson of Naturally Ella decided to change the way she ate after a family health scare. Her site chronicles her approach to seasonal, vegetarian eating, focusing on whole foods. It’s a sensible approach that doesn’t deny good fats like cheeses, olive oil and natural sugars. This sandwich called out to us for many reasons: Tomatoes are everywhere right now and roasting them is our very favorite way to draw out their natural sweet juices. Nestling them into a cheesy sandwich topped with a fried egg? Sign us up.


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1/2 pound Roma tomatoes

1 tablespoon olive oil

1/4 teaspoon salt

1 clove garlic

5 to 6 basil leaves

2 eggs

3 to 4 ounces mozzarella

4 pieces of bread (I really love sourdough for this)

Olive oil for brushing


1. Preheat oven to 400 degrees.

2. Slice Roma tomatoes in half and toss with olive oil and salt. Place on a covered baking tray and roast for 40 to 50 minutes. Tomatoes should be soft and beginning to brown.

3. In a food processor, add clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.

4. In a skillet, cook eggs. For a sandwich I usually prefer a fried egg with the yolk broken but scrambled would work just as well (or for an even messier sandwich, over easy.)

5. Lightly brush olive oil on outside parts of bread and assemble sandwich with cheese, spread and egg (I usually do cheese on the outside edge and spread/eggs on the inside. Cook over medium-low in a skillet until cheese is melted and outsides are toasted, 10 to 15 minutes.

Makes 2 sandwiches

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