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You'll note that it takes a lot less butter since the bread is warm and just a little dry, but not toasted. The butter spreads faster and it cooks faster. Take the first slice out of the skillet and put the other in. Put the sliced tomato on top of the cheese, throw on a couple of fresh basil leaves if you have some.
By now the other slice of bread is browned, lift it out and put the one with the tomatoes back in the skillet, turn off the heat and top with the one that you just took out, let it warm back up for 15-20 seconds.
Now you have a great grilled cheese and it is not as greasy or soggy/limp.
And the tomatoes are cool as cucumbers. Now there's a thought, adding cukes to the next one. ;-)
I used 7 grain whole wheat bread, Muenster cheese and added some left over fried sauerkraut on top of the tomato, because I like it. LOL Sliced beets on the side instead of chips or fries.
By Great Granny Vi from Moorpark, CA
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(Archived Mar 30, 2010)Grilled Cheese and Tomato Sandwich
Place two large pats of butter on opposite sides of griddle or iron skillet... Turn eye to medium and allow the butter to melt.
Meanwhile, apply mayo to one side of bread slices, two slices per sandwich. Hold knife at such an angle as to press the mayo into pores of bread. Cover one slice with layer of sliced cheese, cover cheese with layer of sliced tomato. Sprinkle liberally with black pepper and garlic powder, then cover with the other bread slice.
Grill in butter on hot griddle until cheese is melting and bread is browning nicely. Cut sandwich corner to corner and serve with napkins, these things can get messy.
By Alph from Greenwood, SC
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By DelCarpenter
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