Recipe: Joe's Stone Crab Grilled Tomatoes

JOE'S STONE CRAB GRILLED TOMATOES

"Beefsteak Tomato slices topped with Joe's creamed spinach and topped with American cheese then broiled for a few minutes."

4 slices ripe beefsteak tomato; cut 1/2-inch thick
1/2 cup spinach (left over Creamed Spinach - using Joe's recipe)
2 tablespoons butter, melted
2 tablespoons seasoned bread crumbs (such as Progresso brand)
3 slices American cheese, diced

Preheat broiler to high.

Arrange the tomato slices on a baking sheet and lightly salt them.

Combine creamed spinach with melted butter and breadcrumbs in a medium bowl.

Spread approximately 2 tablespoons of creamed spinach on top of each tomato. Use up all of the spinach. Dice the American cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato.

Broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.

Servings: 4
Source: Copied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - September 5, 2006
Adapted from source: Todd Wilbur at Top Secret Recipes

NOTES:
After you've made the delicious creamed spinach from the clone recipe, save a little of it, and you're only a few steps away from this famous Joe's Stone Crab side dish. A couple of secret additions are stirred into 1/2 cup of the creamed spinach to improve texture and flavor, then the mixture is spread on top of thick-sliced beefsteak tomatoes. The restaurant grates a hunk of American cheese that isn't already sliced. So, simply dicing 3 slices of cheese works well for this recipe, and should give you enough to cover four tomatoes. < After you sprinkle the diced American cheese on top, broil the tomatoes until the cheese browns, and digs in.