I have a new favorite way to make sandwiches. If you’ve been following Daily Ciabatta, you might have seen this blackberry goat cheese french toast sandwich. Since then, I’ve done some experimenting and I think I’ve upped the ante. This is a savory version of my french toast sandwich that’s been crusted in Parmesan and filled with melty cheese and blistered tomatoes and I can’t even imagine eating another sandwich any other way.
Although it’s not quite summer here, the tomatoes at the farmers’ market last week looked pretty good so I picked up a pint along with some basil jack cheese and fresh tarragon. For the bread I used an Italian loaf that was seasoned with rosemary and olive oil.
This sandwich is Italy meets France in all the best ways. Italian Parmesan crusted french toast with blistered tomatoes seasoned with tarragon and bound by melty cheese. Crispy on the outside and melty and hot on the inside. Try it out and tell me about it in the comments below!
French Toast Parmesan Crusted Grilled Cheese with Blistered Tomatoes
Makes 2 Sandwiches
For the Blistered Tomatoes
- 1 Pint Cherry Tomatoes
- 1 Tbsp Olive Oil
- Salt
- Pepper
Turn your oven to the broiler setting and place your tomatoes on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place under the broiler for anywhere from 5 -10 minutes. Just until the skins start to turn black. Remove from the oven and allow to cool.
For the Sandwich
- 4 Slices of Sourdough or Artisan Loaf Bread
- 1 Egg
- 1/4 Cup Buttermilk or Regular Milk
- Pinch of Salt
- Pinch of Pepper
- 1/2 Cup Grated Parmesan Cheese
- 4 Oz. White Cheddar or Jack Cheese (Any mild cheese)
- Fresh Tarragon, finely chopped
- 1 Tbsp Butter
Heat a large oven-proof skillet over medium heat and turn the oven to the broiler setting. Whisk the egg, milk, salt, and pepper in a shallow dish.
On a separate plate, add the Parmesan cheese. Spread it in a thin layer to coat the plate
Place 2 slices of bread in the egg mixture and add half of the cheese on one side and the blistered tomatoes on the other. Top with tarragon. Remove the bread halves and place them, egg side down, on the plate covered with Parmesan.
Add half of the butter to the hot skillet and place the sandwich halves, Parmesan and egg side down, in the pan. Allow to cook for 2-3 minutes then place the whole skillet under the broiler to melt the cheese for an additional 2-3 minutes. Carefully remove the pan and place the cheese-side half on top of the blistered tomato side.
Repeat this step with the last sandwich and enjoy!
