Toasted cheese and tomato sandwich for a quick lunchtime snack

When you or the kids need a quick lunch, a toasted sandwich always does the trick. There are some classics out there but not one more iconic than the humble toasted cheese and tomato sandwich. With the right ingredients, you can take your favourite toasty to a whole new level. This is also a great recipe for those who want to show the kids how to make great sandwiches and when fried in a pan, just makes everything better.

Toasted cheese and tomato sandwich

The recipe uses heirloom or beefsteak tomatoes as they are meatier and have less seeds and juice so you won’t have a soggy sandwich. Pullman bread is dense but light and won’t fall apart when spread with butter. For perfect melting and even browning, make sure all sides and corners have butter and put your sandwich in the pan before it’s fully heated. You can also add your own ingredients like some bacon or raw onions for more iconic sandwich variations.

ALSO READ: Orange and pineapple fruit punch recipe

Is there any lunch meal as iconic as the classic toasted cheese sandwich? Try this pan-fried and toasted cheese and tomato sandwich today.

Toasted cheese and tomato sandwich recipe

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Recipe by Carla Zinkfontein Course: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 1-2 1-2 heirloom or beefsteak tomatoes

• Kosher salt

• 8 thick slices 8 Pullman bread

• 12 slices 12 sharp Cheddar or American cheese

• 6 tbsp 6 cultured butter, softened

Method

• Thinly slice the tomatoes and lay them on a paper towel and pat dry on both sides.. Sprinkle with salt and let sit to release any water, about 15 minutes.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 ½ tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a non-stick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Notes

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