I've been enjoying the last of the local tomatoes by making these tasty tomato cheese melts almost every day. They are a definite comfort food, reminding me of all the times I ate some sort of variation of them growing up. These days the tomatoes have been piled up on top of homemade sauerkraut and topped with swiss cheese. When I was a kid, they often included slices of salami, and yesterday I used some leftover salmon mixed in with mayonaise and capers. You can get pretty creative with these little suckers, maybe a little pesto, not to mention you could use bagels, crumpets or english muffins. They make a great hot breakfast or lunch special!
TOMATO CHEESE MELTS on Sourdough Bread
4 slices organic local tomatoes
2-3 Tbsp organic sauerkraut
1/4 cup grated organic swiss cheese
2 slices organic spelt sourdough bread (this one pictured was made using Heartwood Bakery bread which I bought in store, specifically asking them to keep their plastic bag)
Method: Toast the slices of bread. The top with some cheese, the sauerkraut, tomato and end with the rest of the cheese. Broil until melted.
