Yield
2 servings (serving size: 2 muffin halves)

I always try to eat seasonally, and I know how those first spring days (or endless winter ones, depending on where you live) make us long for fresh tomatoes. This quick little supper sandwich helps bridge the gap by using organic cherry tomatoes from Baja that can now be found most of the year in many markets.

How to Make It

Step 1

Heat oil in a medium nonstick skillet over medium-high heat. Add shallots, and sauté 2 minutes. Add tomatoes, pepper, and salt; sauté 2 minutes. Remove from heat; stir in tarragon.

Step 2

Preheat broiler.

Step 3

Divide cheese evenly among muffin halves. Place muffins on a baking sheet, and broil 1 minute or until cheese melts. Spoon 1/3 cup tomato mixture over each muffin half. Serve immediately.

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