Fried Cheese with Warm Tomatoes

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So it’s 5PM on a random weekday.

Dinner is in an hour, but I’m starving.

I head to the kitchen in search of a little taste of something that won’t spoil my appetite. I open the fridge and there’s a jar of garlic-dill pickles that looks mighty fine. I happily grab a pickle and crunch on a bite.

And then, out of nowhere, the idea of slathering that pickle with peanut butter pops into my head.


I take another bite of pickle, trying to push thoughts of peanut butter aside.

I remember how crazy I’ve always thought that combo sounded, and I think about how this pickle is perfectly delicious on its own. But it’s no use. I was literally compelled to get out the peanut butter. (I know there will be a few inquiring minds – I’m not pregnant, lol.)

I got the surprise of my life when that pickle tasted absolutely fantastic slathered in peanut butter. It was the perfect combo of sweet/salt with a fabulous crunch factor. Well, I’ll be darned. (For those adventurous enough to try it, you might just be surprised!)

Not soon forgetting that combo, I had a couple ladies coming over for lunch and I put together an open-faced sandwich with a combo of flavors that is a little less off-the-wall, but still surprisingly full of flavor. Crunchy toast; briny, salty, warm cheese; sweet tomatoes; tart lemon. Perfection.

Now, I don’t think I’ll be running out and putting BBQ sauce on my ice cream or chocolate on my fried eggs anytime soon. But you never know. :)


Fried Cheese with Warm Tomatoes
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
  • 1 slice of your favorite bread, toasted
  • 2 teaspoons olive oil
  • 2 oz (60 g) Nabulsi, Ackawi, or Halloumi cheese, sliced about ¼-inch thick (my cheese had nigella seeds on the outside, which added even more flavor)
  • ½ cup (75 g) sweet cherry or grape tomatoes, halved
  • 2 teaspoons lemon juice
  • Fresh cracked black pepper
  1. Place the toast on a plate and set aside for now.
  2. Heat the oil in a small (preferably nonstick) skillet over medium heat; add the cheese and immediately turn the heat down to medium-low. Cook until browned on both sides, about 1 minute per side. Place the cheese on top of the toast.
  3. Add the tomato and lemon juice to the skillet you cooked the cheese in. Turn the heat up to medium and cook until the tomatoes start to soften and the lemon juice has evaporated, about 2 minutes, giving the pan an occasional shake.
  4. Pour the tomatoes over the cheese, top with a generous sprinkle of fresh cracked black pepper, and serve immediately.
Serving Size: This recipe serves one because I find one-serving sandwich recipes easiest to adjust to serve however many you need.

P.S. For all the date-lovers, head over to Simply Artisanal (our website for Blend Smoothies) to enter our latest giveaway sponsored by Natural Delights Medjool Dates!

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  1. Kara says

    The sandwich sounds perfect for dinner tonight! As for the pickles and peanut butter combo – has been my favorite sandwich since grade school. Such a great taste paring .. !

  2. says

    salty sweet is just perfect!! I love pickles. I eat them in mass quantity and always get the “pregnant” question. What a delicious dish.

  3. Karen says

    Love dill pickles and peanut butter – I put sliced hamburger dills on a peanut butter sandwich – deelish! For those doubters, I know it sounds weird, but you don’t know until you try it…. just sayin.

  4. says

    I swear I craved peanut butter and dill pickle sandwiches when I was pregnant. I’m not saying you are; I’m saying great palates taste alike. ;)

  5. says

    There’s a book series that I kind of hate but have read so many in the series that I feel compelled to continue reading as each comes out, and anyway, in it the private detective sometimes makes herself peanut butter and olive sandwiches. That’s kind of what your pickle/pb combo reminded me of. It’s hard to believe it could be good but I’m adventurous! I’ll try it. Your fried cheese sandwiches….oh I would inhale those in a heartbeat. What lucky ladies you have in your life! :)

  6. says

    I had chopped home grown tomatoes on grilled halloumi pitta for breakfast the other day. With loads of flatleaf parsley and lemon. It made a fine breakfast. And I am with you on pickles with on. Mmm

  7. says

    You know what? Dad and I would snack on grape molasses and pickled chili at midnights when I was living with my parents. I’m always open to new combinations! I must try your combination!And this fried cheese and warm tomatoes look like a perfect breakfast! Love the nigella seed flavor in yor cheese too!

  8. says

    Faith, you are a brave girl! Pickles and peanut butter? Honestly, though…I do love combinations of flavors that cover your whole palate like that…so maaaaayyyybbeeee. I’ll let you know if I try it! I WILL try this fried cheese and tomato dish for sure! It’s making me hungry! I love those cheeses and the nigella seeds sound so yummy with the tartness of the tomato and lemon. YUM!


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