Cheese and Tomato Toastie
Tomato is around 95% water, which is why it turns toasties soggy and makes the filling dangerously hot. To stop that, scoop out the seeds, slice the flesh thinly, salt it for 5 minutes and blot it dry, then put it between two layers of cheese so it never touches the bread. You keep the fresh tomato flavour and the bread stays crisp.
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Recipe: Cheese and tomato toastie
Ingredients
- 2 slices medium-cut white or seeded bread
- 1 medium salad tomato (about 70g) or 2 large cherry tomatoes
- 1 small pinch salt
- 50g mature cheddar, coarsely grated
- 1 small pinch black pepper
- 2–3 basil leaves or a pinch of dried oregano (optional)
- 10g salted butter, softened
Method
- Cut the tomato in half and scoop out the seeds and jelly with a teaspoon. You only need the firm outer flesh.
- Slice the flesh about 3–4mm thick, lay it on kitchen paper and sprinkle it with the salt. Leave it for 5 minutes.
- Meanwhile, close the toastie maker and preheat it until the ready light comes on.
- Press another sheet of kitchen paper firmly onto the tomato to soak up the liquid the salt has drawn out.
- Butter one side of each slice. Put one slice buttered side down on the bottom plate and scatter over half the cheese, leaving a 1cm border.
- Lay the tomato in a single layer over the cheese, keeping it 1.5–2cm from the edges. Add the pepper and herbs.
- Cover with the rest of the cheese, then the second slice, buttered side up. Close the lid.
- Cook for 4 minutes in a standard machine or 5 in a deep fill. Rest for 2 minutes before cutting, as tomato holds heat far longer than bread.
Why the tomato needs preparing
Most of a tomato's water is in the seeds and the jelly around them. Scooping them out removes the wettest part and leaves the firmer outer flesh, which holds its shape in the heat. Salting draws out more of the remaining water and also brings out the flavour, so the toastie tastes more of tomato.
Thin slices matter too. A thick round of tomato heats into a pocket of very hot juice, which is how people burn their mouths on cheese and tomato toasties. Slices 3–4mm thick, in a single layer, heat evenly and don't hold much liquid.
Tomato in the middle, never against the bread
Fat repels water, so a layer of melted cheese under and over the tomato acts as a barrier. Tomato against the crumb soaks straight into it and you get a soggy patch. It's the same cheese-wall idea as our tuna melt toastie, used here for a filling that's even wetter.
Which tomatoes to use
Firm salad or vine tomatoes are best. Large beef tomatoes are very watery and need extra salting. Cherry tomatoes taste sweeter but take a little longer to prepare. Sun-dried tomatoes in oil are the moisture-free shortcut: chop 2–3 pieces, blot off the oil and use them instead of fresh.
Other appliances
A frying pan lets steam escape, so it's more forgiving with tomato. Cook on medium-low for 3–4 minutes per side with a lid on (see frying pan toastie). Air fryer: 180°C for 8 minutes, turning halfway (see air fryer toastie). A panini press works well here, because the open sides let steam out. Cook for 5 minutes on thicker sourdough.
Variations
- Caprese: mozzarella, tomato and basil. It needs even stricter moisture control, which is covered in our caprese toastie.
- Cheese, tomato and ham: add 1 folded slice of ham, using the order from our ham and cheese toastie.
- Cheese, tomato and onion: add salted, squeezed onion as in the cheese and onion toastie.
- Pesto and tomato: spread 1 tsp of pesto thinly in the centre of the bottom slice.
- Roasted tomato: roast halved cherry tomatoes at 180°C for 20 minutes and cool them. They're intensely sweet and much drier than fresh.
Mistakes to avoid
- Thick slices with the seeds in: soggy bread and scalding juice.
- Tomato touching the bread: the cheese barrier is what keeps the bread crisp.
- Tomato near the seal: the juice stops the edges crimping. See how to stop toasties leaking.
- Mild cheese: tomato is acidic and drowns out mild cheddar. Use mature, or see best cheese for toasties.
Start with the classic cheese toastie if you haven't made one yet. For more fillings, browse all our toastie recipes.
FAQs
Why is my cheese and tomato toastie soggy?
Water from the tomato has steamed into the bread. Deseed the tomato, slice it thinly, salt it and blot it, and keep cheese between the tomato and the bread on both sides.
Can I use ketchup instead of tomato?
A thin smear works, but ketchup is very sugary and burns if it reaches the plates. Keep it to 1 tsp in the centre only.
Why is the tomato so much hotter than the cheese?
Water holds heat for longer than cheese or bread, so a juicy tomato stays very hot after the rest has cooled a little. Thin, drained slices and a 2-minute rest help.