Tomato Croque Monsieur

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 garlic cloves
• 2 lbs tomatoes, meaty and ripe, peeled, seeded, juiced and coarsely chopped (dip in boiling water for 30 seconds to peel easily)
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons basil leaves, minced
• 1/4 cup dry breadcrumbs
• fresh ground black pepper, to taste
• 12 slices bread (firm, crusts trimmed if desired)
• 4 -6 ounces gruyere cheese (thinly sliced)
• 2 teaspoons oil

Recipe

• 1 with a food processor running, drop in garlic until minced. turn off machine and add tomatoes. pulse until finely chopped. (this step can also be done manually if preferred, which is how i did it).
• 2 place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
• 3 transfer tomatoes to a bowl and stir in basil and breadcrumbs. season to taste with salt and pepper.
• 4 arrange half the bread slices on a work surface and spread with tomato mixture. cover with a thin layer of the cheese and top with remaining bread.
• 5 film a large non-stick skillet with oil. place as many sandwiches as will fit comfortably and fry over medium-low or medium heat, turning to brown both sides and pressing down lightly with a spatula until golden on both sides. (about 1 1/2 - 2 minutes per side.) remove to paper towel to drain.
• 6 repeat if necessary while finished sandwiches are kept in a 200 degree fahrenheit oven to be kept warm. quarter sandwiches on the diagonal for canapes.