Joe's Stone Crab Grilled Tomatoes
After you've made the delicious creamed spinach from my clone recipe here, 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 to top it all off, but it's hard to find American cheese that isn't already sliced. So, simply dicing 3 slices of cheese works well for my Joe's Stone Crab grilled tomatoes 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 dig in.
- Four 1/2-inch thick slices of beefsteak tomato
- 1/2 cup creamed spinach (see introduction)
- 2 tablespoons butter, melted
- 2 tablespoons Italian Style bread crumbs (such as Progresso brand)
- 3 slices real American cheese (not cheese food)
1. Preheat broiler to high.
2. Arrange the tomato slices on a baking sheet and lightly salt them.
3. Combine the creamed spinach with melted butter and breadcrumbs in a medium bowl.
4. Spread approximately 2 tablespoons of creamed spinach on top of each tomato. Use up all of the spinach.
5. Dice the American cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato.
6. Broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.
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