YUM! Buck's tomato plants are yielding beautiful, fresh tomatoes, and we couldn't wait to try them out. These open-face sandwiches were delicious! We had friends over and made two separate batches of these. So good!
Notes about the recipe: The tomatoes tend to fall apart in the skillet, so slice them a bit thicker than you might normally. Since I fried the tomatoes in butter, I wanted to save some fat somewhere, so opted for fat-free cream cheese on the baguette. I also thought about substituting Laughing Cow cheese for the cream cheese; I might try that next time. Also, you'll probably have to cook these in batches. There's no skillet in my house big enough for so many slices of tomatoes, but I could fit half of what it called for.
I want to especially thank my aunt Carolyn and my wonderful cousins for giving me the cookbook that contained this recipe. I appreciate it very much. :)
Fried Tomato Sandwiches
1/4 cup (1/2 stick) butter 3-4 ripe tomatoes 4 oz cream cheese, softened 1/3 cup sugar Salt and pepper 1 baguette cut into thin (1/4" slices)
Melt butter in skillet. Place sliced tomatoes in pan, and sprnkle with half of the sugar, salt, and pepper. Saute for 4-5 minutes; flip and sprinkle with remaininng sugar, salt, and pepper. If tomatoes seem runny, continue to saute on low heat until sauce thickens.
Place baguette slices on a cookie sheet, and broil until golen. Spread with softened cream cheese, and return to oven until cream cheese bubbles. Spread friend tomatoes over open-faced toasted baguette.