Tomato Croque-Monsieur

Ingredients

• 2 cloves garlic
• 2 pounds meaty, ripe tomatoes, peeled, seeded, juiced and coarsely chopped
• ½ teaspoon salt, or to taste
• 2 tablespoons minced basil leaves
• ¼ cup dry breadcrumbs
• Freshly ground black pepper
• 12 slices firm white sandwich bread, crusts trimmed
• 4 ounces Gruyère cheese, in thin slices
• Olive oil for frying

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    443 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 15 milligrams cholesterol; 498 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 dozen canapés

Preparation

1. With a food processor running, drop in garlic until minced. Turn off machine, add tomatoes to processor and pulse until finely chopped.
2. Place mixture in a fine sieve over a bowl, stir in salt and allow to drain 30 minutes, pressing down on tomatoes from time to time.
3. Transfer tomatoes to a bowl, stir in basil and breadcrumbs and season to taste with salt and pepper.
4. Arrange half the bread slices on a work surface and spread with tomato mixture. Cover with a thin layer of cheese slices and top with remaining bread.
5. Film a large skillet with oil. Place as many sandwiches as will fit comfortably in skillet and fry over medium heat, turning to fry both sides and pressing down lightly with a spatula, until golden on both sides. Remove sandwiches to paper towel to drain.
6. Quarter sandwiches on the diagonal and serve, or place in a 200-degree oven to keep warm until ready to serve.