Grilled Green Tomato “Sandwiches”

Grilled Green Tomato “Sandwiches”


Green tomatoes not just for the frying pan.


  • 1 8-ounce package cream cheese at room temperature (for herbed cream cheese)
  • 1 garlic clove, minced (for herbed cream cheese)
  • 2 tbsps chopped fresh basil (for herbed cream cheese)
  • 1 tbsp snipped fresh chives (for herbed cream cheese)
  • 4 large green tomatoes (about 11⁄2 pounds), sliced 3⁄4-inch thick (to make 12 slices)
  • Olive oil, for brushing
  • Ground black pepper
  • 2 tsps Seasoning Salt (see below) or kosher salt
  • 1 cup sea salt (for seasoning salt)
  • 1 tsp parsley flakes (for seasoning salt)
  • 1 tsp dried chives (for seasoning salt)
  • 1 tsp black pepper (for seasoning salt)
  • ½ tsp dried marjoram leaves (for seasoning salt)
  • ½ tsp celery seed (for seasoning salt)
  • ½ tsp curry powder (for seasoning salt)
  • ½ tsp garlic powder (for seasoning salt)
  • ¼ tsp red pepper (for seasoning salt)


  1. For Seasoning Salt: Combine all of the ingredients in a glass jar and cover with a tight-fitting lid. Shake to blend. This keeps for several months in the pantry.
  2. Prepare a medium-hot fire in your grill. Place a well-oiled perforated grill rack over direct heat.
  3. In a bowl, blend the cream cheese, garlic, basil, and chives together until smooth. Set aside.
  4. 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 the bowl of Herbed Cream Cheese and a knife for spreading.
  5. Grill all of the tomatoes on one side for about 3 minutes with the lid open, then flip and grill on the other side for 3 minutes more, or until the tomatoes have good grill marks.
  6. Remove the tomato slices from the grill and allow to cool slightly on the baking sheet.
  7. 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.