Grilled Green Tomato “Sandwiches” with Herbed Cream Cheese

  • Yield: servings


Herbed Cream Cheese:
1package (8-ounce) cream cheese, at room temperature
1clove garlic, minced
2tablespoons chopped fresh basil
1tablespoon snipped fresh chives
4large green tomatoes (about 1 1/2 pounds) sliced 3/4 inch thick (to make 12 slices)
olive oil, for brushing
2teaspoons Seasoning Salt or kosher salt
Ground black pepper


  1. Prepare a medium-hot fire in your grill. Place a well-oiled perforated grill rack over direct heat. In a bowl, blend the cream cheese, garlic, basil, and chives together until smooth. Set aside.
  2. Brush the tomato slices with olive oil on both sides and season with seasoning salt and pepper. Place the slices on a baking sheet and bring out to the grill with a bowl of Herbed Cream Cheese and a knife for spreading.
  3. Grill all of the tomatoes on one side for about 3 minutes with the lid open, then flip and grill on the ohter side for 3 minutes more, or until the tomatoes have good grill marks.
  4. Remove the tomato slices from the grill and allow to cool slightly on the baking sheet. Spread Herbed Cream Cheese on half of the slices, top with a second slice, and set the sandwiches on a platter. Serve the sandwiches hot, with oozing cream cheese filling.

Variation: Grill all of the tomato slices as above and top each grilled tomato with a dollop of the cream cheese and serve open-faced.

Reprinted with permission from Karen Adler and Judith Fertig’s The Gardener and the Grill (Running Press, 2011).