It’s that time of year when the air get colder, frosts kill most of the crops, and tomatoes must be ripped out. This past week we ripped out all of the tomatoes in our rolling hoop house to seed some more greens for the fall. The huge question after ripping out all of those tomatoes, is what do I do with all of the unripe green ones? I love fried green tomatoes as much as the next person, but there’s only so many I can eat!
This recipe, from the Love and Lemon’s cookbook, is a great way to use those green tomatoes without the heaviness from frying them. The tart freshness of the tomato is balanced with gruyere and mustard. Put along side some tomato soup, and you have an easy fall meal!
Green Tomato Grilled Cheese
1 unripe green tomato
2 slices of your favorite bread ( I love using sourdough)
1 tsp dijon mustard or a grainy mustard
5-6 slices of gruyere (can also grate 1/4 cup)
2-3 basil leaves
green onions (optional)
1) Cut the tomato into thin slices (about 1/4 inch). Sprinkle with salt and pepper and set aside.
2) Spread mustard over one slice of bread.
3) Layer 2-3 slices of the gruyere on top of the mustard. Add basil leaves and green onions (optional) on top of cheese, and 2-3 tomato slices on top of basil. Top off with the last slices of cheese, and the other slice of bread. Brush both slices of bread with olive oil or butter.
4) Heat a pan on the stove with olive oil or butter. Place grilled cheese in the hot pan and let cook for about 5 minutes on each side, or until each slice of bread is nicely toasted.