Tomato Cheddar Toasts

Updated Oct. 11, 2023

Tomato Cheddar Toasts
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(2,500)
Notes
Read community notes

Tomato and Cheddar toasts don’t need fussing — just crusty bread, swoops of mayonnaise, perfect summer tomatoes and the sharpest Cheddar you can find. It’s in the construction where things can go from good to great. Instead of cheese that’s sliced (which can be stiff and unrelenting) or broiled (and coagulated), take a cue from Chris Kronner’s burger wisdom in “A Burger to Believe In” (Ten Speed Press, 2018) and stir finely grated Cheddar into the mayonnaise. When slathered on hot, toasted bread, the cheese will melt into a creamy base somewhere between a queso and pepper-free pimento cheese. It has the pluck of sharp Cheddar, albeit in a plush and delightful form.

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Ingredients

Yield:4 toasts
  • 2ripe medium tomatoes, thinly sliced
  • Salt
  • ½cup mayonnaise
  • ½packed cup/2 ounces finely grated extra-sharp Cheddar
  • 4slices crusty bread
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

347 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange the tomatoes on a plate and sprinkle with salt. Stir together the mayonnaise, Cheddar and a pinch of salt.

  2. Step 2

    Toast the bread however you like. Right when the bread’s hot and ready, slather with the Cheddar mayonnaise. (Extra mayo will keep in the fridge for up to 2 weeks.) Top with the tomatoes and devour.

Ratings

4 out of 5
2,500 user ratings
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Cooking Notes

This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes, and for that, I’m so glad. Delicious!

I grated the cheese half very fine and half in larger shreds to add a bit of texture. I’ve been making grilled cheese sandwiches this way for years. The cheese spread is also super great spread on cocktail rye or pumpernickel and broiled. You can then add whatever you want to the top, spicy pickles, fresh veg, tomatoes, pea shoots etc and they make wonderful party bites or as a side for soup or salad. I always add Tabasco. It keeps for awhile so make a double batch and get creative!

My French mom, who was a wonderful cook, made a version of this that was delicious. Spread mayonnaise on the bread, add a layer of tomatoes, sprinkle with garlic powder, top with a slice of cheddar, and then broil until the cheese is melted.

Why is everyone baking or broiling this when the recipe expressly says not to--the hot toast will melt the finely grated cheese? Did anyone follow the recipe? If yes, did it work?

There's a world of taste difference between a ripe uncooked summer tomato and one that has been toasted or broiled.

Parmigiano Reggiano and a touch of fresh basil over mayonnaise every day of the (summer) week.

Added some fresh cracked pepper to the cheese mix and instead of topping toast with the mixture I baked the cheese mix right on top of the bread in the oven at 350 for 20 minutes. Came out gooey and amazing. Thinking of experimenting more next time and baking the tomatoes too or adding some finely diced onions or shallots to the cheese mix.

I mix goat cheese and Mayo rather than cheddar. Just enough Mayo to make cheese spreadable. Top that with chopped basil leaves then the tomatoes w/a sprinkle salt & pepper. My go to summer lunch.

This is an old standby I learned about 30 years ago except that we added sliced green onions to the mix.

Using this recipe for inspiration - I lightly toasted a bagel half (what I had) and spread the mayo/cheese mixture on top. Put in the toaster oven for about 4 minutes. Then topped with tomatoes. No salt was necessary. Delicious but messy.

I loved how easy this recipe was! Mine came out overly salty so I won’t salt the tomatoes next time. I added a basil leaf to each slice as well.

I've just been using straight up pimento cheese with my tomato and bread. The kind with roasted jalapenos in it is best. If the bread is warm enough to partly melt the cheese, so much the better. But it's still great if everything's cold. Next time I'm out of the pimento, I'll give this mayo-cheddar method a try.

Aaaah so you don't melt the cheese or cook the tomatoes. I bet toasting this with mayo/ cheddar and tomatoes on top would be very good as well. I typically toast my bread, cheese, and tomato together like a little pizza.

Also works great with finely ground Parmesan and small freshly ground black pepper.

This is similar to a dip I had decades ago in Newport and loved ever since. The only difference is the addition of minced onion mixed in with the cheddar mayo. It is then heated in the oven for 15-20 minutes. Best dip ever!

Made these for lunch today with some super ripe and fresh tomatoes. It was excellent.

added basil to the mayo, finely shredded extra sharp cheddar, used a fresh seeded rye and put it open-faced under the broiler. it was heaven.

This was one of the tricks my mother used to get me to eat dairy since I refused to drink milk. She put the cheese/mayo toast under the broiler before adding the tomatoes. We called it tomato cheese puff because it would puff up under the broiler. Dukes mayonnaise, of course

My humble advice: - make your own mayo - use really good bread (xtra sour sourdough is good)

Eating this right now. Delicious!

Made this today exactly as it stated! I just added some fresh chopped basil and fresh ground pepper on top. A PERFECT summer toast!

This recipe is perfect as is! The perfect lunch on a hot summer day and so easy, can’t stop making it!

Perfect as is if you have fresh homegrown tomatoes.

Just had this for lunch. So simple and delicious.

I would never have thought of mixing mayo and cheese. I mixed an odd bit of leftover cheese with the mayo, put it on toast, and placed it under the broiler for about 30 seconds. It was delicious.

Add Bacon to this sandwich and it's what I know as Cheese Dreams...

I highly recommend doing the extra step to broil the cheese before adding the tomato. I also stirred in some shaved Parmesan and dusted with fresh pepper.

Excellent with grated Parmesan too!!

This is becoming a go-to quick lunch and I will never get sick of it. For an even bigger flavor bomb, I drizzle some olive oil on bread and toast that in a pan over the stove, then rub fresh garlic on the toasted bread. After assembling, I add a few more drops of olive oil over the tomatoes along with freshly cracked pepper. INSANELY GOOD.

Followed directions exactly and it was delicious! Used sharp cheddar, Duke's mayo and sliced Campari tomatoes on toasted Italian bread slices. If you are craving this sandwich at a time when homegrown garden tomatoes aren't available, the small Campari tomatoes at your local grocery store make a fine substitution.

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