Ingredients
Scale
For One Sandwich:
- 2 slices bread of your choice (white, sourdough, whole wheat, or your favorite)
- 2-3 slices cheese (American, cheddar, mozzarella, or a combination—about 2-3 ounces)
- 3-4 slices ripe tomato, about ¼-inch thick
- 1 tablespoon butter, softened (or mayonnaise)
- Pinch of salt
- Pinch of black pepper (optional)
- Optional: fresh basil leaves, garlic powder, or other seasonings
Instructions
- Prepare the Tomato: Slice tomato into ¼-inch thick slices. Place slices on paper towels and pat dry thoroughly—this is crucial! The drier the tomato, the less soggy your sandwich will be. Lightly season tomato slices with a tiny pinch of salt and black pepper if desired. Set aside while you prep the sandwich.
- Butter the Bread: Spread butter evenly on one side of each bread slice, covering all the way to the edges. If using mayonnaise instead, spread a thin, even layer. The fat should cover the entire surface for even browning. Set aside one slice, buttered side down, on your work surface.
- Layer the Cheese: On the unbuttered side of the bread on your work surface, place 1-1½ slices of cheese, covering the bread surface. If using sliced cheese, you can tear it to fit perfectly.
- Add the Tomato: Layer the dried tomato slices on top of the cheese in a single layer, slightly overlapping if needed. Don’t stack tomatoes too thick or they’ll create steam that makes everything soggy.
- Add More Cheese: Top the tomatoes with the remaining cheese (another 1-1½ slices). This “cheese blanket” over the tomatoes helps hold everything together and creates that gorgeous cheese pull. If using fresh basil or other additions, tuck them in now.
- Top the Sandwich: Place the second bread slice on top, buttered side facing up. Press down gently to compress slightly.
- Heat the Skillet: Place your skillet over medium heat (not high!). Let it preheat for 1-2 minutes. The pan should be warm but not smoking hot. Test by flicking a drop of water—it should sizzle gently, not violently.
- Cook the First Side: Carefully place the sandwich in the skillet. Cook undisturbed for 3-4 minutes. Resist the urge to peek or move it around! The key is patient, even heat. The bottom should be golden brown and crispy. If you have a bacon press or second skillet, you can place it on top to gently compress the sandwich for even better contact and browning.
- Flip Carefully: Using a wide spatula, carefully flip the sandwich. Cook the second side for another 3-4 minutes, until golden brown and the cheese is fully melted. You’ll see cheese starting to ooze slightly at the edges—that’s perfect!
- Check for Doneness: The sandwich is ready when both sides are golden brown and crispy, and the cheese is completely melted (not just warm and soft, but actually melted and gooey). If the bread is browning too fast but the cheese isn’t melted, reduce heat to medium-low and give it another minute or two.
- Rest and Cut: Remove from heat and let rest on a cutting board for 1-2 minutes. This allows the cheese to set slightly and prevents it from all running out when you cut. Slice diagonally with a sharp knife.
- Serve Immediately: Enjoy while hot and melty! The contrast between the crispy, golden bread and the gooey, melted cheese is best enjoyed right away.
Notes
- Temperature Control: Medium heat is key! Too high and the bread burns before cheese melts; too low and you get greasy, soggy bread without proper crispness.
- Cheese Melting: If bread is perfect but cheese isn’t melted, cover the skillet with a lid for 30-60 seconds to trap heat and help cheese melt.
- Mayo Trick: Try mayonnaise instead of butter for the easiest spreading and incredibly golden, crispy crust!
- Moisture Management: Always pat tomatoes dry! This prevents the dreaded soggy sandwich.
- Multiple Sandwiches: If making multiple sandwiches, keep finished ones warm in a 200°F oven while you cook the rest.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich (made with white bread, cheddar cheese, butter)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg