Tomato Croque Monsieur

A delicious vegetarian version that pairs well with inexpensive but good red or white wines. If your tomatoes are not very moist you can omit some of the draining time, like I did. I made this with a processed gruyere cheese (which was all the store had) and Italian flavored bread crumbs. Can be served as canapes (quartered) or makes six sandwiches. Published in the New York Times.

• Ready In: 1 hr
• Serves: 6
• Yields: 24 canapes

Ingredients

• 2  garlic cloves
• 2  lbs tomatoes, meaty and ripe, peeled, seeded, juiced and coarsely chopped (dip in boiling water for 30 seconds to peel easily)
• 1⁄2 teaspoon salt (or to taste)
• 2  tablespoons basil leaves, minced
• 1⁄4 cup  dry breadcrumbs
•  fresh ground black pepper, to taste
• 12  slices  white bread (firm, crusts trimmed if desired)
• 4 -6  ounces gruyere cheese (thinly sliced)
• 2  teaspoons  oil

Directions

1. With a food processor running, drop in garlic until minced. Turn off machine and add tomatoes. Pulse until finely chopped. (This step can also be done manually if preferred, which is how I did it).
2. Place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
3. Transfer tomatoes to a bowl and stir in basil and breadcrumbs. Season to taste with salt and pepper.
4. Arrange half the bread slices on a work surface and spread with tomato mixture. Cover with a thin layer of the cheese and top with remaining bread.
5. Film a large non-stick skillet with oil. Place as many sandwiches as will fit comfortably and fry over medium-low or medium heat, turning to brown both sides and pressing down lightly with a spatula until golden on both sides. (About 1 1/2 - 2 minutes per side.) Remove to paper towel to drain.
6. Repeat if necessary while finished sandwiches are kept in a 200 degree Fahrenheit oven to be kept warm. Quarter sandwiches on the diagonal for canapes.