Ingredients:

  • 4 slices (120g) Sourdough or thick-cut white bread
  • 2 tbsp (30g) Unsalted butter, softened
  • 1 tbsp (15g) Mayonnaise
  • 4 oz (115g) Mozzarella cheese, thinly sliced or shredded
  • 2 oz (55g) Sharp Cheddar cheese, thinly sliced or shredded
  • 1 medium (120g) Roma tomato, sliced 1/4 inch thick
  • 1/4 tsp (1.5g) Kosher salt
  • 1/4 tsp (0.5g) Cracked black pepper
  • 1 tsp (5ml) Dried basil

Instructions:

  1. Slice the Roma tomatoes into 1/4 inch rounds. Lay them on a paper towel, sprinkle with salt, and let them sit for 3-5 minutes.
  2. Pat the tomatoes dry with another paper towel. Note: This removes the surface brine that causes sogginess.
  3. Spread a thin layer of softened butter on the inside of each sourdough slice.
  4. Layer the sharp cheddar on one slice first.
  5. Place the dried tomato slices on top of the cheddar, then sprinkle with dried basil and black pepper.
  6. Top the tomatoes with mozzarella. Note: This cheese sandwich technique locks the tomato in place.
  7. Close the sandwich with the second slice of bread.
  8. Spread a thin, even layer of mayonnaise on the top and bottom exterior.
  9. Heat your skillet over medium low heat. Place the sandwich in the pan.
  10. Toast for 3-4 minutes per side, pressing gently with a spatula, until the crust is deep mahogany and the cheese bubbles at the edges.