Grilled Cheese with Tomato
A quick and satisfying grilled cheese sandwich layered with ripe tomato, cheddar, and Gruyère. High in protein and fiber, it’s a perfect weekday lunch or cozy dinner that comes together in under 25 minutes.
Equipment
- 1 Small skillet
- 1 knife
- 1 Cutting board
- 1 plate or paper towels
Ingredients
- 4 slices sourdough bread
- 2 tablespoons mayonnaise
- 1 large ripe tomato sliced
- 2 ounces cheddar cheese sliced
- 2 ounces Gruyère cheese or mozzarella shredded
- 1 pinch dried basil
- ¼ teaspoon salt
Instructions
- Prepare the Tomato Slices: Begin by selecting a large, ripe tomato. Using a sharp knife, slice the tomato into approximately ¼-inch thick rounds. Lay the slices on a plate lined with paper towels and sprinkle them lightly with ¼ teaspoon of salt. The salt draws out excess moisture, preventing the sandwich from becoming soggy. Allow the tomato slices to drain for about 10 minutes while you prepare the other ingredients.
- Spread the Mayonnaise: Take your slices of sourdough bread and evenly spread a thin layer of mayonnaise on one side of each slice. The mayonnaise not only adds flavor but also helps create a golden, crispy exterior when grilled. Be sure to cover the edges to ensure every bite is perfectly toasted.
- Layer the Cheeses: Place a slice of cheddar cheese on top of the mayonnaise-covered side of each bread slice. Cheddar adds a rich, sharp flavor that pairs beautifully with the sweet tomato.Then, sprinkle shredded Gruyère (or mozzarella if preferred) over the tomato slices. The Gruyère melts beautifully, creating a creamy, gooey texture that binds the sandwich together.
- Add Tomato and Basil: Once your cheese layer is in place, gently place the drained tomato slices on top of the cheddar. Sprinkle a pinch of dried basil over the tomatoes for a subtle herbal note. The combination of juicy tomato, fragrant basil, and melted cheese creates a balanced, flavorful bite in every mouthful.
- Assemble the Sandwich: Carefully place the second slice of bread on top, mayonnaise side up, to complete your sandwich. Press down gently to ensure the layers adhere together evenly. This ensures every slice of cheese melts perfectly while the bread crisps up on the skillet.
- Preheat the Skillet: Place a small skillet over low heat and allow it to warm gradually. Cooking on low heat ensures the bread browns evenly without burning, giving the cheese time to melt fully. Patience here is key for a perfectly golden sandwich.
- Grill the First Side: Place the sandwich in the skillet, mayonnaise side down. Let it cook undisturbed for 4–5 minutes, or until the bottom is golden brown and crispy. Avoid pressing too hard with a spatula, which can squeeze out the cheese and tomato juices.
- Flip and Grill the Other Side: Using a spatula, carefully flip the sandwich to grill the other side. Cook for another 3–4 minutes, until the bread achieves a deep golden-brown color and the cheeses are melted and gooey. Keep the heat low to prevent burning and ensure even melting.
- Rest and Slice: Remove the sandwich from the skillet and place it on a cutting board. Allow it to rest for 1–2 minutes; this helps the cheese firm up slightly and makes slicing easier. Use a sharp knife to cut the sandwich diagonally for a visually appealing presentation.
- Serve and Enjoy: Plate your grilled cheese with tomato slices and serve immediately while warm. Enjoy the harmonious combination of crispy bread, melted cheese, and juicy tomato. Perfect for a quick lunch, satisfying dinner, or even meal prep for a cozy, protein-packed meal.
Notes
- Use ripe, firm tomatoes for the best flavor and minimal sogginess.
- Low and slow cooking ensures the bread crisps evenly and cheese melts perfectly.
- Mayonnaise can be swapped with butter for a slightly richer flavor.
- Gruyère can be replaced with mozzarella or fontina for a milder taste.
- Drain the tomato slices on paper towels to avoid a watery sandwich.
- Adjust seasoning with salt and pepper according to taste before assembling.
- For extra flavor, add a thin layer of Dijon mustard under the cheese.
- Sourdough bread works best, but any sturdy sandwich bread is suitable.
