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  • 5 Ratings

Small sandwiches are always a hit on the appetizer table, and these quick and easy tomato-cheese melters are no exception. Another time, make these stacks with large slices of bread (rather than bruschetta) and serve the sandwiches for lunch or dinner.

Source: Better Homes and Gardens


Recipe Summary

4 mins
29 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with foil; set aside. In a small bowl, combine butter and garlic. Lightly spread butter mixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of six of the bread slices; top each with a tomato slice, another piece of cheese, and a remaining bread slice, buttered side down.

  • Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.

  • Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.

Nutrition Facts

90 calories; fat 4g; cholesterol 11mg; saturated fat 3g; carbohydrates 10g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 194.4IU; vitamin c 1.2mg; sodium 166mg.