Grilled Heirloom Tomato Sandwiches with Green Heirloom Tomato Gazpacho
Grilled cheese and tomato soup elevated to absolute deliciousness! This will be your go to lunch for heirloom tomatoes.
Course Lunch
Cuisine American, Latin
Gazpacho
- 1 pound ripe green heirloom tomatoes cut into large chunks
- 1 cucumber diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup roasted salted almonds
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar any variety
- 1 tsp coarse kosher salt or more to taste
Sandwiches
- 8 slices brioche or challa trimmed to 5"x3"
- 1 8 oz package smoked mozarella cheese cut into 1" wide by 1/4: slices
- 1 cup (1/2 stick) butter
Gazpacho
Combine first 8 ingredients & 1 tsp coarse salt in food processor. Blend until almost smooth. Some texture should remain.
Season with pepper, and more salt if desired. Transfer to medium bowl & cover. Chill at least 3 hours.
Sandwiches
Cut each bread slice into a rectangle, about 4 1/2"x2 1/2". Arrange on a work surface.
Top bread with half of the cheese slices, trimming to fit, and 2 tomato slices. Sprinkle tomatoes with salt & pepper.
Top with remaining cheese and remaining bread. Press to compact.
Melt butter in a large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side.
Transfer sandwiches to paper towels. Cut each sandwich in half.
Divide gazpacho among 4 bowls. Place on plates & arrange sandwiches alongside.
Keyword cherry tomatoes, heirloom tomatoes, tomatoes