Mini Tomato and Havarti Sandwiches with Balsamic Glaze
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Cook time: 
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Serves: 6 - 8 mini sandwiches
Little bitty grilled sandwiches full of Havarti cheese, fresh garden tomatoes, fresh basil, and then drizzled with a sweet balsamic glaze
  • 1 cup grape tomatoes
  • olive oil
  • kosher salt to taste
  • butter (for grilling
  • 1 loaf crusty French baguette, in about ¾" thick slices
  • 4 ounces Havarti cheese, sliced
  • ½ cup balsamic vinegar
  • 1 teaspoon sugar (optional: see note)
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Rub the tomatoes with olive oil and scatter them across the prepared baking sheet. Sprinkle them with the kosher salt and then let them roast in the oven for about 15 minutes. The skins will explode and blister while they roast.
  2. Heat a skillet to about medium. Add a little butter and put down a few slices of bread. Add cheese, 2-3 tomatoes per sandwich, more cheese, and then the top slice of bread. Turn to grill the second side.
  3. While the sandwiches brown, pour the balsamic vinegar in a small saucepan and cook it over medium high heat until it simmers. Reduce the heat just slightly and stir occasionally. The balsamic glaze is ready when it has reduced by half. It will thicken upon standing, but will still be sweet and delicious right away. Drizzle the glaze over the sandwiches and serve.
Cheaper balsamic vinegar is not as sweet when you cook it down and can sometimes be a little bitter. I still like it, BUT if you prefer a sweeter balsamic glaze, add the teaspoon of sugar when you are bringing the balsamic vinegar to a simmer. This will give you that sweetness in the glaze
Recipe by Sugar Dish Me at