Roasted Tomato and Egg Grilled Cheese Sandwich

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 2 1x



  • 1/2 lb roma tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 clove garlic
  • 56 basil leaves
  • 2 eggs
  • 34 oz mozzarella
  • 4 pieces of bread (I really love sourdough for this)
  • olive oil for brushing


  1. Preheat oven to 400˚.
  2. Slice roma tomatoes in half and toss with olive oil and salt. Place on a covered baking tray and roast for 40-50 minutes. Tomatoes should be soft and beginning to brown.
  3. In a food processor, add clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
  4. In a skillet, cook eggs. For a sandwich I usually prefer a fried egg with the yolk broken but scrambled would work just as well (or for an even messier sandwich, over-easy.)
  5. Lightly brush olive oil on outside parts of bread and assemble sandwich with cheese, spread, and egg (I usually do cheese on the outside edge and spread/eggs on the inside. Cook over medium-low in a skillet until cheese is melted and outsides are toasted, 10-15 minutes.