And if you don’t like oregano, use your favorite dried herb or a combination of herbs. And while I favor the simple version in the recipe below, it obviously is easily adapted.
Consider these add-ons:
Crisped bacon (or Canadian bacon)
Seared kielbasa slices
Cooked spinach (well-drained)
Jarred banana peppers or jalapeno peppers
Jarred roasted red peppers (drained and patted dry)
ENGLISH MUFFIN CHEESE AND TOMATO SANDWICH
Start to finish: 20 minutes
4 English muffins, split with a fork
8 slices of cheddar cheese
8 centre slices of tomato
2 tablespoons grated Parmesan cheese
Heat the toaster oven or conventional oven to 400 F. Line a baking sheet or pan with foil.
Toast the English muffins halves until lightly colored, about 3 to 4 minutes.
Top each muffin half with a slice of cheese, then a slice of tomato, a sprinkling of oregano and a bit of the Parmesan cheese.
Arrange the muffins on the prepared baking sheet, then return them to the oven and toast for 10 minutes, or until the cheese is melted and bubbly at the edges and the tomato is hot and cooked through.
Let cool for several minutes before serving.