Grilled Cheese & Tomato Slices Recipe

Prep bread and cheese

Bring bread and cheese to room temperature if possible (10–15 minutes). This helps cheese melt evenly. Grate or thinly slice the cheddar and mozzarella so they layer and melt quickly.

Assemble sandwich

Spread mayonnaise (if using) on the inside of one bread slice and Dijon mustard (if using) on the other. Pile the cheddar (and mozzarella, if using) evenly on one slice, leaving a small margin at the edges to prevent overflow when melting. Top with the second slice, mayonnaise/dijon sides facing the cheese.

Butter bread

Spread the 1 tablespoon of unsalted butter evenly over the outside of both bread slices. If you prefer a lighter crust, use 1/2 tablespoon on each side.

Cook sandwich

Heat a nonstick or cast-iron skillet over medium-low to medium heat. Place the sandwich in the skillet, buttered side down. Cook gently for 3–4 minutes until the bottom is golden-brown and the cheese begins to soften. Press down lightly with a spatula for even contact. Flip the sandwich and cook the other side 2.5–4 minutes until golden and the cheese is fully melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and encourage melting.

Rest and slice

Transfer the grilled cheese to a cutting board and let rest 1 minute (this keeps melted cheese from oozing out excessively). Slice diagonally or down the middle and keep warm while finishing tomatoes.

Slice tomato

While the sandwich cooks or rests, slice the tomato into 1/4-inch thick rounds. Choose slices that hold shape and match the sandwich width.

Season tomatoes

Arrange tomato slices on a small plate. Drizzle the 1/2 teaspoon extra-virgin olive oil evenly over the slices. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper across the tomatoes. If using, tear or stack fresh basil leaves on top of the slices and add a light pinch (1/8 tsp) of red pepper flakes for a subtle kick.

Let sit briefly

Allow the seasoned tomato slices to sit 1–2 minutes so flavors marry and the salt draws out a bit of juice, creating a brighter taste.

If the sandwich needs additional browning after resting, return briefly to the pan for 30–45 seconds per side with the optional 1/2 tablespoon butter to refresh the crust. Serve the grilled cheese alongside the seasoned tomato slices immediately.