Grilled Tomato Cheese Sandwiches Recipes

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• 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 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick 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.

GRILLED CHEESE & TOMATO SANDWICH

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

GRILLED TOMATO-CHEESE SANDWICHES

Steps:

• Sprinkle tomatoes and onion over four bread slices. Layer with cheese slices; top with remaining bread. Butter outsides of sandwiches., Toast on a heated griddle for 2-3 minutes on each side or until bread is golden brown and cheese is melted.

DRESSED UP GRILLED CHEESE SANDWICHES

Steps:

• Preheat a griddle over low heat.
• Spread a thin layer of mayonnaise on one side of each slice of bread¿this will give the bread an even golden color when griddled. Flip 4 slices over and layer each with 1 slice Monterey Jack, 1 slice tomato, 1 slice red onion, 1 slice avocado and 1 more slice Monterey Jack. Top with another slice of bread, mayonnaise side up.
• Place the sandwiches on the preheated griddle and toast until the bread is golden brown and the cheese is melted, about 2 minutes per side.

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

TOMATO-BASIL GRILLED CHEESE SANDWICHES

Steps:

• Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• In a sauté pan cook onion slice until softened and starting to caramelize.
• Butter one side each of the bread slices.
• Build sandwich like a traditional grilled cheese, 1 slice bread butter side down, cheese slice, onions and tomato, cheese slice, and bread slice butter side up.
• Place in sauté pan over medium heat and cook for 3 minutes.
• Flip sandwich over, if you have a panini press now is the time to use it! If not, pressing down firmly with a spatula works well also. Cook for an additional 2 minutes.
• Cut in half and sprinkle with sea salt.
• Be careful, tomatoes will be hot!

GRILLED CHEESE WITH PEAK TOMATOES

Steps:

• Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20-30 minutes.
• Heat 2 dry large skillets over low (or use 1 skillet and work in 2 batches). Spread 1 side of 4 slices with half of mayonnaise. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), 6-8 minutes. Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6-8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.