Simplest Heirloom Tomato Grilled Cheese


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:

  1. Use mayo instead of butter on the bread to make it golden and crispy.
  2. Salt the tomatoes to drain excess moisture to prevent soggy bread.
  3. Add bacon, prosciutto, or tempeh for a salty kick of flavor and protein.
  4. Finish off in the oven so everything is perfectly melted.
  5. Never skimp on cheese.
5 from 1 vote

Simplest Heirloom Tomato Grilled Cheese

Servings 2 people
  • 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.
5 from 1 vote
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