I know tomato season is closing out, but I’ve been trying to get a shot of this tomato grilled cheese for about 2 months now. Ironically it’s been hard to capture a good picture, given how quick and easy it is to make. It’s been a lifesaver on those days when I don’t want to cook and need dinner fast.
Here are my pro tips in a nutshell:
- Use mayo instead of butter on the bread to make it golden and crispy.
- Salt the tomatoes to drain excess moisture to prevent soggy bread.
- Add bacon, prosciutto, or tempeh for a salty kick of flavor and protein.
- Finish off in the oven so everything is perfectly melted.
- Never skimp on cheese.
Simplest Heirloom Tomato Grilled Cheese
- 2 medium heirloom tomatoes, sliced
- 2-4 slices good bread, (2 slices for open face, 4 slices for a full sandwich)
- 1-2 tablespoons mayo
- 1/2 cup or so shredded cheese, (I like a combination of parmesan, gruyere, and white cheddar)
- optional: a few strips of prosciutto bacon, or tempeh (fry in pan before placing on sandwich)
- salt and pepper
- Preheat oven to 375.
- Lightly salt tomatoes and place on paper towels or in a colander to let drain.
- Place a medium oven-proof skillet over medium heat. Spread mayo on sliced bread and place down on skillet. Let sit until lightly browned, about 2 minutes. Then flip to brown other side.
- Layer on cheese, tomatoes, bacon/prosciutto/tempeh, and the more cheese onto bread. Stack other slice of bread on top if doing a full sandwich.
- Place skillet in oven and bake until cheese is fully melted, about 7 minutes. Serve.