Tomato Grilled Cheese Sandwich
Servings
1Serving size
1 sandwichThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1 ounce Reduced fat cheddar cheese (grated) |
| 10 cherry Grape or cherry tomatoes (sliced in half lengthwise) |
| 2 slice Whole wheat bread (or gluten-free bread) |
| 1 tsp. Olive oil (divided) |
Instructions
Place the sliced tomatoes on top of the layer of cheese. Distribute evenly across the top of the cheese.
Add the remaining cheese to the top of the sandwich and distribute evenly.
Top with the bread and pat down until the sandwich is firm.
Place a griddle over high heat.
Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.
Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.
After about 6 minutes, add the other 1/2 teaspoon olive oil to the griddle.
Turn the sandwich over and cook for another 5 to 7 minutes.
Serve immediately.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I like using olive oil for my grilled cheese sandwiches. It makes the sandwiches easier to cook. Butter browns and burns at a much lower heat than olive oil, so the oil is more forgiving. Don’t use your best extra virgin oil as it will burn.
There are a lot of great variations on this cheese sandwich, and you can use lots of different flavors, like pimento cheese, curry, or chili powder, to complement the umami of the cheese.