Buttered English Muffin Sandwich Recipe With Cheese & Tomatoes: A Savory, Sweet & Salty Addiction by Louis Tanguay
I was recently re-enlightened by a classic, nostalgic, simple but delicious tomato sandwich recipe that was posted on 30Seconds. It was a sandwich comprised of bread, tomatoes and mayo. My sandwich recipe here is kind of a mini upgrade to that version of tomato goodness!
A little history on how I was introduced to this special, simple sandwich: My wife saw me preparing an English muffin in my standard way, toasted and buttered. She decided to do the same, only she added some tomato slices and cheese in between the halves. I thought that was creative genius! Especially considering that I was (and will always be) a tomato and cheese freak.
To me it's like salt meets pepper, peanut butter meets jelly. Well, you get the picture. Needless to say, this snack, turned appetizer, turned lunch, has made it's way onto my plate on many, many occasions!
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
- English muffin (your favorite)
- salted butter
- American cheese (cheddar or provolone work, too)
- fresh ripe tomatoes, sliced (from the garden work best)
- pinch of dried basil or fresh basil
- salt and pepper, to taste
- lettuce leaves (optional)
Here's how to make it:
- Toast the English muffin to your liking. Butter both sides.
- Layer on one slice of cheese, then two or three tomato slices. Sprinkle with basil, salt and pepper. Add lettuce, if using.
- Top with the other half of the English muffin.
Notes: I personally like to zap the sandwich in the microwave for 20 to 30 seconds to allow some warm melty flavor. (Do not add lettuce if microwaving.)
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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