Grilled Tomato & Cheese


• 1 Large Beefsteak Tomatoes

• Kosher Salt

• Eight Thick Slices of Bread

• 12 Slices American Cheese

• 6 Tbsp. Butter, Softened


Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry. Lay out 4 slices of the bread. Layer each with 2 slices of cheese. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread. Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

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