Ingredients:

  • 4 slices (120g) sourdough or thick-cut white bread
  • 3 tbsp (42g) softened unsalted butter
  • 4-6 slices (112g) sharp Cheddar, Gruyère, or Havarti cheese
  • 1 medium (120g) Roma tomato, thinly sliced
  • 4 leaves (2g) fresh basil, torn
  • 1/4 tsp (1.5g) kosher salt

Instructions:

  1. Slice the Roma tomato into thin rounds.
  2. Lay the slices on a paper towel, sprinkle with salt, let sit for 60 seconds, and then pat the tops dry. Note: This stops the soggy bread syndrome.
  3. Spread a generous layer of softened unsalted butter on one side of each slice of bread.
  4. On the non buttered side of the bread, layer one slice of cheese.
  5. Add the dried tomato slices and torn basil on top of the cheese.
  6. Top with another slice of cheese. Note: This creates the moisture barrier.
  7. Place the second piece of bread on top, butter side facing up.
  8. Place the sandwiches in a skillet over medium low heat.
  9. Grill for 3-4 minutes per side until the bread is mahogany colored and the cheese is fully melted.