This elevated open-face grilled cheese with Gruyere, ham, fresh tomato slices, and optional tomato confit strikes the perfect balance between quick and special. Ready in about 10 minutes, it’s an easy weeknight treat that feels gourmet.
Why we love this recipe
Open-face grilled cheese is a comforting classic, and this version keeps the ease while layering in extra flavor. What makes it great:
- A large slice of quality bread, lightly toasted first for structure and flavor.
- Nutty, savory Gruyere that melts beautifully (or substitute a similar melting cheese).
- Multiple savory and bright notes from ham, tomato, and the optional tomato confit.
- Very fast and forgiving to assemble — perfect for a quick lunch or casual dinner.
What you’ll need
Simple ingredients, big flavor. Use the best single slice of bread you have and layer from there.
- Bread: One large slice of quality sourdough or rye is ideal. A thick, sturdy slice holds the toppings well.
- Gruyere: Adds nutty, umami-rich flavor and melts smoothly. Substitutes that melt well include cheddar, fontina, provolone, or Swiss.
- Tomato: Small, firm tomatoes like Roma are convenient; slice about 1/4-inch thick so they warm through while the cheese melts.
- Ham: Two slices provide savory body and saltiness. Omit or replace with a plant-based option to make it vegetarian.
- Tomato confit (optional): Spoon a little on top after baking for sweetness and depth. It’s optional but elevates the sandwich.
How to make it
Follow these quick steps to build a satisfying open-face grilled cheese. The whole process takes about ten minutes.
- Lightly toast the bread so it’s crisp but still tender inside.
- Spread the toast with Dijon mustard and set it in a baking pan.
- Layer the ham and tomato slices on top; sprinkle the tomato with a little salt.
- Finish with shredded Gruyere, leaving a small border so the cheese won’t overflow. Place in the center of a toaster oven or a 350°F oven just until the cheese melts and the toppings are warmed through.
- Remove from the oven, spoon tomato confit over the top if using, and serve immediately.
Expert tips and FAQs
Yes. Omit the ham or use a plant-based alternative. You can also try shiitake “bacon” for a smoky, umami-forward bite. Be sure to choose a vegetarian-friendly cheese that is made without animal rennet if that’s a concern.
This sandwich is best made just before serving since the melted cheese and warm toppings are part of the appeal. It works fine at room temperature and will hold on a buffet for a couple of hours. Tomato confit can be prepared ahead and stored. Leftovers keep wrapped in foil in the refrigerator for several days; reheat in a toaster oven or oven until warmed through.
More favorite hot sandwiches
- Grilled cheese with sauerkraut and Dijon
- French onion grilled cheese
- Vegan Philly cheesesteak
- Tofu banh mi or pork banh mi
- Soft shell crab sandwich
- Grilled chicken or grilled portobello with halloumi
- Crispy chicken sandwich
- BBQ pulled chicken
- Chicken Caprese
- Turkey meatball subs
Ultimate Open Face Grilled Cheese
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Ingredients
- 1 large slice sourdough or rye bread
- 1 teaspoon Dijon mustard
- 2 slices ham
- 3 to 4 slices Roma tomato
- 1 ½ ounces (42 grams) about 1/3 cup shredded Gruyere cheese
- ¼ cup tomato confit (optional)
Instructions
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Lightly toast the bread.
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Spread with Dijon mustard and place the slice in a baking pan.
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Layer ham and tomato slices (sprinkle tomatoes with a little salt), then top with shredded Gruyere, leaving a small border so the cheese won’t drip excessively as it melts.
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Bake in the center of a toaster oven or in a 350°F oven until the cheese has melted and the toppings are warmed through, about 4–6 minutes depending on your oven.
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Top with tomato confit if desired and serve immediately.
Notes
- Choose a sturdy, flavorful slice of bread — sourdough or rye works especially well.
- Gruyere brings a nutty, umami-rich profile; substitute another melty semi-hard cheese if desired.
- Slice tomatoes thinly (about 1/4 inch) so they warm through while the cheese melts.
- Tomato confit is optional but adds a concentrated sweet-tangy finish.
- Best served fresh from the oven, though the sandwich is still tasty at room temperature. Store leftovers wrapped in foil in the fridge for a few days and reheat in a toaster oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.