Tomato Croque Monsieur

READY IN: 1hr
SERVES: 6
YIELD: 24 canapes
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs tomatoes, meaty and ripe, peeled, seeded, juiced and coarsely chopped (dip in boiling water for 30 seconds to peel easily)
  • 12
    teaspoon salt (or to taste)
  • 2
    tablespoons basil leaves, minced
  • 14
    cup dry breadcrumbs
  • 12
    slices white bread (firm, crusts trimmed if desired)
  • 4 -6
    ounces gruyere cheese (thinly sliced)
  • 2
    teaspoons oil
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DIRECTIONS

  • 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).
  • 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.
  • Transfer tomatoes to a bowl and stir in basil and breadcrumbs. Season to taste with salt and pepper.
  • 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.
  • 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.
  • 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.
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