Tomato Cheddar Toasts Recipe (2024)

By Ali Slagle

Updated Oct. 11, 2023

Tomato Cheddar Toasts Recipe (1)

Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Read community notes

Tomato and Cheddar toasts don’t need fussing — just crusty bread, swoops of mayonnaise, perfect summer tomatoes and the sharpest Cheddar you can find. It’s in the construction where things can go from good to great. Instead of cheese that’s sliced (which can be stiff and unrelenting) or broiled (and coagulated), take a cue from Chris Kronner’s burger wisdom in “A Burger to Believe In” (Ten Speed Press, 2018) and stir finely grated Cheddar into the mayonnaise. When slathered on hot, toasted bread, the cheese will melt into a creamy base somewhere between a queso and pepper-free pimento cheese. It has the pluck of sharp Cheddar, albeit in a plush and delightful form.

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Yield:4 toasts

  • 2ripe medium tomatoes, thinly sliced
  • Salt
  • ½cup mayonnaise
  • ½packed cup/2 ounces finely grated extra-sharp Cheddar
  • 4slices crusty bread

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

347 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 14 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 399 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Tomato Cheddar Toasts Recipe (2)


  1. Step


    Arrange the tomatoes on a plate and sprinkle with salt. Stir together the mayonnaise, Cheddar and a pinch of salt.

  2. Toast the bread however you like. Right when the bread’s hot and ready, slather with the Cheddar mayonnaise. (Extra mayo will keep in the fridge for up to 2 weeks.) Top with the tomatoes and devour.



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Cooking Notes


This is less of a recipe and more of a great reminder to ravenously enjoy summer tomatoes, and for that, I’m so glad. Delicious!

Deb Martin

I grated the cheese half very fine and half in larger shreds to add a bit of texture. I’ve been making grilled cheese sandwiches this way for years. The cheese spread is also super great spread on co*cktail rye or pumpernickel and broiled. You can then add whatever you want to the top, spicy pickles, fresh veg, tomatoes, pea shoots etc and they make wonderful party bites or as a side for soup or salad. I always add Tabasco. It keeps for awhile so make a double batch and get creative!


My French mom, who was a wonderful cook, made a version of this that was delicious. Spread mayonnaise on the bread, add a layer of tomatoes, sprinkle with garlic powder, top with a slice of cheddar, and then broil until the cheese is melted.


Why is everyone baking or broiling this when the recipe expressly says not to--the hot toast will melt the finely grated cheese? Did anyone follow the recipe? If yes, did it work?


There's a world of taste difference between a ripe uncooked summer tomato and one that has been toasted or broiled.


Parmigiano Reggiano and a touch of fresh basil over mayonnaise every day of the (summer) week.

Fog Lady

Added some fresh cracked pepper to the cheese mix and instead of topping toast with the mixture I baked the cheese mix right on top of the bread in the oven at 350 for 20 minutes. Came out gooey and amazing. Thinking of experimenting more next time and baking the tomatoes too or adding some finely diced onions or shallots to the cheese mix.


I mix goat cheese and Mayo rather than cheddar. Just enough Mayo to make cheese spreadable. Top that with chopped basil leaves then the tomatoes w/a sprinkle salt & pepper. My go to summer lunch.


This is an old standby I learned about 30 years ago except that we added sliced green onions to the mix.


Using this recipe for inspiration - I lightly toasted a bagel half (what I had) and spread the mayo/cheese mixture on top. Put in the toaster oven for about 4 minutes. Then topped with tomatoes. No salt was necessary. Delicious but messy.


I loved how easy this recipe was! Mine came out overly salty so I won’t salt the tomatoes next time. I added a basil leaf to each slice as well.


I've just been using straight up pimento cheese with my tomato and bread. The kind with roasted jalapenos in it is best. If the bread is warm enough to partly melt the cheese, so much the better. But it's still great if everything's cold. Next time I'm out of the pimento, I'll give this mayo-cheddar method a try.

Stephen D

Aaaah so you don't melt the cheese or cook the tomatoes. I bet toasting this with mayo/ cheddar and tomatoes on top would be very good as well. I typically toast my bread, cheese, and tomato together like a little pizza.

Michael C

Also works great with finely ground Parmesan and small freshly ground black pepper.


This is similar to a dip I had decades ago in Newport and loved ever since. The only difference is the addition of minced onion mixed in with the cheddar mayo. It is then heated in the oven for 15-20 minutes. Best dip ever!


As a lover of grilled cheese and pimento cheese, this was an intriguing recipe. Instead of slathering the concoction on the toast and serving, I opted to bake it at 400 for 10 min. The cheeses melted nicely and I was so pleased with the result. Served it with homemade wild mushroom soup.


Add a little horseradish.


Fun and amazing. Great way to enjoy ripe summer tomatoes or any tomatoes for that matter. I went with a little less mayo, a little extra cheese and added horseradish to add a little bits and depth of flavor.


Putting bread, cheese and tomato under the broiler and topping with mayo after removing from the oven was my go to recipe as a kid


Many say add a basil leaf over the top. Others say to toast bread with cheese on it for about 4 minutes.


I made this years ago using 1/2 a rye or pumpernickel bagel instead of the bread, and popped briefly in the microwave. Delicious.

Robert Ellis

I think a variation on this dish is even tastier. I use two large slices of Portuguese bread, frozen. Layer with thin slices of ripe tomato, drizzle with olive oil, add a pinch of Kosher salt and oregano, then into the oven for a few minutes. Really good.

Diane S

Absolutely perfect as is. This was the number one choice for enjoying our tomato crop this year. Everyone who tried it agreed it was the best way to enjoy the fresh tomatoes. We never got tired of this. (Using fresh baked sourdough bread helps, too.)


I have to pace myself and not make this all the time because I am almost addicted to this easy and perfect open-face tomato sandwich. My local grocery makes a wonderful Asiago bread I use for the toast.


Greater than the simple sum of its parts.

Frank Castros

Toasted Pumpernickel makes this special.


It continues to astound me how many folks feel compelled to write a note about their substantial variations on the recipe to the point that they barely resemble it. Minor additions can enhance….major revisions, please publish your own cookbook. Guess we all desire our 7 1/2 minutes of fame.


AMAZING! Let the tomato be the star!

Kevin D

Seems the proper way to serve this is to have the guests gathered in the kitchen, waiting for each new slice to emerge from the toaster.

Kristine W

A perfect quick bite in tomato season. Hits in just the right spot!

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Tomato Cheddar Toasts Recipe (2024)
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