17 Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
  • 1 cup buttermilk
  • 2 pounds large ripe tomatoes, cored and cut into 1/4" slices
  • 2 1/2 cups coarsely grated extra-sharp cheddar (8�9 ounces)
  • 1/4 cup finely grated Parmesan (1/2 ounce)
  • 1 scallion, trimmed, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 1 1/2 tablespoons cornmeal
Nutrition
485
24% daily value
8 servings
                                       
                                            vegetarian
     

Fat

51% 33

Saturated

73% 15

Trans

- 1

Monounsaturated

- 8

Polyunsaturated

- 8

Carbs

11% 33

Carbs (net)

- 31

Fiber

10% 2

Sugars

- 6

Sugars, added

- 1

Protein

29% 15

Cholesterol

22% 67

Sodium

24% 572

Calcium

38% 381

Magnesium

8% 35

Potassium

8% 396

Iron

12% 2

Zinc

17% 2

Phosphorus

51% 359

Vitamin A

25% 225

Vitamin C

19% 17

Thiamin (B1)

27% 0

Riboflavin (B2)

31% 0

Niacin (B3)

17% 3

Vitamin B6

11% 0

Folate equivalent (total)

32% 128

Folate (food)

- 40

Folic acid

- 51

Vitamin B12

17% 0

Vitamin D

103% 16

Vitamin E

8% 1

Vitamin K

12% 15

Sugar alcohols

- 0

Water

- 158
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