American · Lunch & handhelds
Tomato grilled cheese
Crisp sourdough grilled cheese with sharp cheddar, stretchy mozzarella, and concentrated slices of ripe tomato.

Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 sandwiches
- 2 large ripe beefsteak tomatoes
- 1/2 teaspoon kosher salt
- 8 slices sourdough sandwich bread
- 8 ounces sharp cheddar, freshly grated
- 4 ounces low-moisture mozzarella, freshly grated
- 1 teaspoon Dijon mustard
- 4 tablespoons unsalted butter, softened
- Black pepper
Instructions
Slice tomatoes 1/4 inch thick, arrange on a rack, and season with salt. Rest 15 minutes, then blot both sides very dry and season with pepper.
Mix cheddar and mozzarella. Spread Dijon thinly over the inside face of four bread slices; distribute half the cheese over them, add one close-fitting tomato layer, and cover with remaining cheese and bread.
Spread softened butter over both outside faces of each sandwich.
Cook in a over medium-low, pressing only lightly, until the first side is deeply golden and cheese begins melting, 3 to 4 minutes. Turn and cook uncovered until the second side is crisp and cheese fully molten, 3 to 4 minutes.
Rest sandwiches 2 minutes before cutting so the cheese holds the tomato in place.
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