Description

One of the most comforting and nostalgic childhood favourites is a grilled cheese sandwich paired with tomato soup. This Tomato Grilled Cheese Sandwich is perfect for summer, with fresh tomatoes and basil pesto tucked inside for the ultimate flavour combination.

Ingredients

Scale

2 slices sourdough bread
2 tablespoons mayonnaise
2 tablespoons basil pesto
1 sliced tomato, (roma or heirloom)
1/4 teaspoon ground black pepper
1 cup shredded aged cheddar cheese (microbial rennet)

Instructions

Step 1: Spread one slice of bread with half of the mayonnaise and place it, mayonnaise side down, in your skillet.
Step 2: Smear that same slice with the basil pesto.
Step 3: Layer on half of the cheese and top the cheese with sliced tomatoes. At this point, season the tomatoes with ground black pepper.
Step 4: Next, add the remaining cheese and finally, the remaining slice of bread.
Step 5: Smear the top of that last slice of bread with the remaining mayonnaise.
Step 6: Over medium heat, toast the sandwich for 3-4 minutes.
Step 7: Flip the sandwich over and toast for another 3-4 minutes.
Step 8: Remove the sandwich from the skillet and transfer to a cutting board. Slice and serve with kettle chips.

Notes

Flipping a grilled cheese with tomatoes can be challenging; to avoid mishaps, you can lift the sandwich onto a plate, place a second plate on top, flip the plates, and slide the sandwich back into the skillet. Meatier tomatoes like Roma or beefsteak are recommended.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: North American

Nutrition

Serving Size: 1 sandwich
Calories: 830 kcal
Sugar: 11 g
Sodium: 1974 mg
Fat: 74 g
Saturated Fat: 28 g
Unsaturated Fat: 29 g
Trans Fat: 0.1 g
Carbohydrates: 77 g
Fiber: 5 g
Protein: 43 g
Cholesterol: 127 mg

Keywords: grilled cheese, tomato sandwich, basil pesto, sourdough, comfort food, summer lunch