Easy Western : Post #4 - Tomato Cheese Melt

 

It was either Maggi mee or this for lunch.  

Those who chose Maggi mee can skip this post now. 

JUST kidding! :p

But really, that was the agonising question in my mind when I got home after a particularly gruelling RPM session last week. 

Mr Tomato won simply because i didn't want to waste those two lovely pieces of thick, homemade wholemeal bread crust sitting in my bread bin. 

This is super easy and tasty.  
 

Maggi mee? What's that??!

Easy Tomato Cheese Melt

Serves 2

• 2 slices of thick bread crust (preferably bread that has some texture and a bit chewy, don't choose white bread)
• 1 large tomato, rinsed and sliced
• 2 large white button mushrooms, rinsed and sliced
• Lots of grated parmesan
• Sprinkling of fresh thyme
• Olive oil
• Salt and pepper

1.  Preheat the smallest oven you have (I use my toaster oven).  Set the temperature at 170celcius.

2.  It is not neccesary to butter the bread.

3.  Arange the tomato slices on each bread slice, followed by the mushrooms, grated cheese and thyme.  Drizzle a little olive oil on top, and sprinkle some rock salt and generously grind some fresh black pepper.

4.  Pop it into the oven for about 5 min.  For the first 3 min, I turned on both the top and bottom heating elements, and switch to just the top heating element at the last minute to further grill the cheese until it bubbles and turn golden brown.  Serve immediately


Here's a slightly different version - instead of mushrooms, I use avocado.

Same process, just sub the mushrooms with avocado.
Top with grated parmesan, some sweet paprika, thyme and evoo.
Pop into the oven until the cheese bubbles.

 

You can use other toppings based on personal preferences, including shredded chicken meat (cooked, leftover roast chicken is the best), ham, pineapple pieces, cucumber, alfalfa etc. 

This makes a delightfully light lunch with a cup of latte, white coffee or ice milo.