Grilled Cheese & Tomato Sandwich Recipe
Seeded multigrain bread, cilantro coleslaw.
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Ingredients
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Sandwich
Cilantro Coleslaw
Method
Cilantro Coleslaw
- 1
Prep vegetables
Thinly shred the green and red cabbage (about 2 cups green, 1 cup red) and place in a medium mixing bowl. Add 1/2 cup shredded carrot. Roughly chop the cilantro leaves, discarding thick stems, and add to the bowl.
- 2
Make dressing
In a small bowl whisk together 1.5 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- 3
Toss and rest
Pour the dressing over the shredded vegetables and cilantro. Toss thoroughly to coat. Let the slaw sit at room temperature for 10–15 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning if needed.
Sandwich
- 4
Prepare tomato and condiments
Slice the ripe tomato into 1/4-inch thick slices (discard ends). In a small bowl mix 2 tablespoons mayonnaise with 1 teaspoon Dijon mustard. Season tomato slices lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper, dividing evenly among slices.
- 5
Assemble sandwiches
Lay out 4 slices of seeded multigrain bread. Spread the mayo-Dijon mixture evenly on each slice. Divide the shredded mozzarella (4 oz) and sliced sharp cheddar (6 oz total) across the 4 slices (about 2 oz cheddar + 1 oz mozzarella per sandwich base). Top cheese with 2–3 tomato slices per sandwich, then top the tomato with a small handful (about 2 tablespoons) of the cilantro coleslaw for a fresh contrast. Close each sandwich with the remaining bread slices, condiment side down.
- 6
Butter and grill
Heat a large skillet or griddle over medium-low to medium heat. Spread about 1/2 tablespoon butter on the outside face of each of the 4 assembled sandwich outer slices (total 2 tablespoons). When the pan is hot, place sandwiches buttered-side down. Cook 3–4 minutes until the bread is golden brown and the cheese starts to melt. Meanwhile, spread the remaining butter on the top sides of each sandwich. Flip carefully and continue to cook another 3–4 minutes until the second side is golden and the cheeses are fully melted. If bread is browning too fast before cheese melts, reduce heat to low, cover skillet with a lid for 1–2 minutes to encourage even melting.
- 7
Rest and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve immediately with a generous portion of cilantro coleslaw on the side or tucked inside the sandwich, as preferred.