Roasted Tomato and Egg Grilled Cheese Sandwich

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ lb roma tomatoes
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 1 clove garlic
• 5-6 basil leaves
• 2 eggs
• 3-4 oz mozzarella
• 4 pieces of bread (I really love sourdough for this)
• olive oil for brushing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Halve the roma tomatoes lengthwise and place them cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with the salt, and scatter the thinly sliced garlic clove over the top.

2. Roast for 45 minutes until the tomatoes soften and the edges brown. Let them cool for 10 minutes, then roughly chop them and keep any pan juices.

3. While the tomatoes roast, slice the mozzarella thinly. Stack the basil leaves and tear them into pieces.

4. Heat a nonstick skillet over medium-low heat. Fry the eggs one at a time until the whites are set and the yolks are firm, about 3 minutes. Eggs should reach 160°F (71°C) internally. Set aside.

5. Brush one side of each of the 4 bread slices with olive oil. Turn them oiled side down on a clean work surface.

6. On 2 bread slices, layer half the mozzarella, half the chopped tomatoes with some juices, torn basil, and a fried egg. Top with the remaining mozzarella and bread slices, oiled side out.

7. Heat the same skillet over medium heat. Cook the sandwiches 3 to 4 minutes per side, pressing gently, until the bread is golden and the cheese melts. Cut in half and serve warm.