Equipment
Ingredients
Base
- 100 g thick white or sourdough bread, sliced
- 15 g unsalted butter, softened to room temperature
Filling
- 50 g mature cheddar cheese, grated
- 80 g tomato, sliced
- sea salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Slice the tomato and pat the slices dry with a paper towel to remove excess moisture.
Grate the mature cheddar cheese evenly using a box grater.
Spread the softened butter evenly over one side of each slice of bread, ensuring you reach all the way to the edges.
Place one slice of bread butter-side down on the cutting board. Layer the grated cheese, then the tomato slices. Season the tomatoes with salt and black pepper, then place the second slice of bread on top, butter-side up.
Heat a frying pan over medium-low heat. Do not add oil, as the butter on the bread will provide the cooking fat.
Place the assembled sandwich into the pan. Cook gently until the bottom slice is deeply golden brown and crisp.
Carefully flip the sandwich using a spatula. Press down lightly and cook the second side until equally golden and the cheese is fully melted.
Remove the sandwich from the pan, slice it in half diagonally, and serve immediately.
Chef's Notes
- For the best melt, always grate your cheese from a block rather than buying pre-grated cheese, which contains starches and anti-caking agents that inhibit a smooth texture.
- Seasoning the tomatoes directly with salt and pepper dramatically enhances their flavor inside the sandwich. Unseasoned tomatoes will taste watery and bland.
- Buttering the bread completely to the edges ensures an even, golden crust without dry, burnt spots.
- If you struggle with the cheese melting, place a heatproof mixing bowl upside down over the sandwich for the last minute of cooking to trap the steam and encourage the melt.
