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Tomato Cheddar Grilled Cheese
Andre Lewis

Tomato Cheddar Grilled Cheese

Tomato belongs in grilled cheese only after it is salted and blotted, which concentrates flavor and removes bread-soaking water. Sharp cheddar sits on both sides to contain the slices. Moderate heat gives thick cheese time to melt and turns sourdough crisp without scorching its ridges.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1 ripe tomato thinly sliced
  • 1/2 tsp kosher salt
  • 4 slices sourdough bread
  • 6 slices sharp cheddar
  • 2 tbsp unsalted butter
  • 1/2 tsp black pepper

Method
 

  1. Season the tomato slices with salt, let them stand 10 minutes and blot very dry.
  2. Layer cheddar, one thin tomato layer, black pepper and more cheddar between sourdough slices.
  3. Spread butter over the outside faces.
  4. Griddle in a cast-iron skillet over medium-low heat for 3 to 4 minutes per side, pressing lightly only after the cheese softens.
  5. Rest 2 minutes before cutting.