How To Make the Best Tomato Grilled Cheese Sandwich
Makes 2 sandwiches
small loaf hearty country-style bread
- 4 ounces
grated cheddar cheese (about 1 cup)
- 4 ounces
grated Gruyère cheese (about 1 cup)
- 1/4 cup
- 2 tablespoons
unsalted butter, divided
Cast iron or broiler-safe frying pan
Slice the bread: Using a serrated knife, cut 4 (1/2-inch-thick) slices from the center of the loaf. Save the rest of the bread for another use. Mix the cheddar and Gruyère together in a small bowl and set aside.
Prepare the tomato: Thinly slice the tomato. Use a spoon to remove the watery pulp from the slices. Lay the tomatoes on a paper towel, blot the slices with more paper towels, and set aside on the paper towels while you prepare the rest of the sandwich.
Heat the broiler: Position a rack about 8 inches below the broiling element, and heat the broiler to medium.
Toast the bread: Melt 1 tablespoon of the butter in a 12-inch cast iron skillet or broiler-safe frying pan over medium-high heat. Swirl the pan to coat the pan evenly with butter, then add 2 slices of the bread. Fry (that's right — I said fry) until golden-brown on the bottom, 2 to 3 minutes. Transfer the slices to a wire cooling rack. Repeat with the remaining butter and bread slices.
Spread on mayo: Spread a thin layer of mayonnaise on the unbuttered side of each slice of bread. You might not use all of the mayo.
Broil the cheese: Give the pan a quick wipe with a paper towel. Place 2 slices of bread back into the pan, buttered-side down. Sprinkle 1/4 of the cheese mixture (about 1/2 cup) over each slice of bread. Broil until melted, 1 to 2 minutes.
Add the tomato slices: Carefully remove the pan from the broiler and add 2 slices of tomato to each sandwich. Sprinkle with the remaining cheese. Broil again for 1 to 2 minutes.
Squish and slice: Remove the pan from the oven and top each sandwich with another slice of bread (toasted-side up). Press down on the sandwich with the back of a flat spatula to press the sandwich together. Transfer the sandwiches to a cutting board and cut in half crosswise. Serve immediately.
This sandwich is best eaten immediately.