In an effort to use some of my garden tomatoes, I once added some thick slices of tomato to my grilled cheese sandwich. The effect was truly yummy!
2 slices whole wheat bread
2 tsp. grainy mustard (I like to use a Bavarian mustard)
2-3 slices cheese (I've found that my favorite mild cheese is farmer's cheese and my favorite sharp cheese is sharp cheddar cheese)
2-3 slices ripe tomato, cut about 1/4" thick
Spread the mustard evenly over the slices of bread. Layer the cheese and tomatoes over one slice of bread and top with the other.
Using a griddle or large skillet coated with cooking spray, grill the sandwich until the bread is golden brown and the cheese is melted -- about 10 minutes -- turning once. Serve immediately.
This light salad can be made a few days ahead and packed into the tomato shells just before serving.
1/3 c. orzo
1 c. frozen corn, thawed
1/2 c. diced Monterey Jack cheese
1/4 c. sliced green onions
4 T. apple juice
1 T. lemon juice
1 T. extra virgin olive oil
1/4 tsp. salt
dash hot pepper sauce
2 large tomatoes
Cook orzo according to the package directions. Once cooked, rinse thoroughly with cold water and drain.
In a large bowl, combine the orzo, corn, cheese, onions, apple juice, lemon juice, oil, salt and pepper sauce. Trim the bottoms of the tomatoes so that they stand upright. Cut off the tops and remove the cores. Dice the tomato trimmings and add them to the corn salad. Scoop out the tomato pulp and discard or save for a sauce. Invert the tomatoes onto a plate and let them drain for a few minutes.
To serve, fill the hollow of each tomato with about 1/2 cup of the salad mixture. Place each tomato in the center of a serving plate and ring with about 1 cup of the remaining salad. Serve immediately.