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Griddle Grilled Cheese and Tomato
Melissa Hart

Griddle Grilled Cheese and Tomato

Grilled cheese and tomato was lunch-counter food before anyone called it comfort food. Salt and blot the tomato so it does not steam the sandwich from within. Medium-low heat gives the bread time to brown while the American cheese melts completely.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices white sandwich bread
  • 8 slices American cheese
  • 1 large tomato cut into 8 thin slices
  • 1/2 tsp kosher salt
  • 4 tbsp unsalted butter softened

Method
 

  1. Lay the tomato slices on paper towels, season them with the salt and let them drain for 10 minutes, then blot the tops dry.
  2. Spread one side of every bread slice evenly with softened butter.
  3. Build each sandwich with one cheese slice, 2 tomato slices and a second cheese slice, keeping the buttered sides outside.
  4. Heat a griddle over medium-low heat and cook the sandwiches for 3 to 4 minutes per side until evenly golden.
  5. Rest for 2 minutes before cutting so the melted cheese stays inside.