Ingredients:

  • 2 slices (60g) sourdough or thick-cut white bread
  • 1 tbsp (14g) unsalted butter, softened
  • 1 tsp (5g) mayonnaise
  • 2 oz (56g) sharp cheddar or provolone, thinly sliced
  • 3 thick slices (60g) ripe vine tomato
  • 1 pinch (1g) sea salt
  • 1 tsp (5g) dried oregano
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Slice the tomatoes into 1/4-inch rounds. Lay them on a paper towel, sprinkle with sea salt, let them rest for 2 minutes, and then pat the tops dry.
  2. Spread butter on the outside of both bread slices and apply a thin layer of mayonnaise to the inside of each slice.
  3. Layer one slice of cheese, the seasoned tomato slices, and the second layer of cheese. Sprinkle with dried oregano and garlic powder before closing the sandwich.
  4. Place the sandwich in a skillet over medium-low heat and cover with a lid for the first 3 minutes to trap heat and melt the cheese.
  5. Remove the lid and flip the sandwich once the bottom is mahogany-colored and crisp. Cook the second side for 3 minutes until toasted and cheese is velvety.