Chive Croute with Tomato & Cheese

An open-faced sandwich that’s more than the sum of its parts. Lightly toasted cheese bread, buttered, topped with a thick tomato slice, a generous scatter of fresh chives, and enough cheese to blanket the whole thing. A few minutes under the broiler melts the cheese into a bubbling cap.

Start with cheese bread, not plain. The bread already has cheese baked into it, so you’re doubling up on cheese flavor from the base up. Toast it lightly first. Just enough to firm the surface so it doesn’t go soggy under the tomato.

Fresh chives are split between two additions. Some go under the cheese before broiling, where the heat mellows their sharp onion bite. The rest get scattered over the top after broiling for a bright, fresh contrast against the hot, melted cheese.

The tomato slice should be thick. Thin slices dry out under the broiler and disappear. A substantial slice stays juicy and provides that burst of acidity that cuts through the rich butter and melted cheese.

Chef Tips

• Use whatever melting cheese you prefer: cheddar, mozzarella, or Swiss all work differently. Cheddar for sharpness, mozzarella for stretch, Swiss for nuttiness.
• Watch the broiler closely. The difference between melted-and-bubbly and burnt is about 30 seconds.
• For brunch, add a poached egg on top of the tomato before the cheese goes on. The runny yolk turns this into a complete meal.
• Pair with a bowl of soup for a satisfying light lunch.