Toasted Sandwiches From The Tower (vgo) Recipe

Prepare bread

Lay out 8 slices of bread (this makes 4 sandwiches). Spread about 1/2 tablespoon of room-temperature butter evenly on one side of each slice. The buttered sides will be the exterior that gets grilled.

Roast chicken option

If using roast chicken, season the shredded chicken with 1/4 tsp salt and a pinch of black pepper. Toss gently to combine. If chicken is cold, warm it in a skillet over medium heat with 1/2 tsp olive oil for 2–3 minutes until just heated through.

Pepperoni option

If using pepperoni, arrange slices ready to layer. For a slightly crisped edge, heat a dry skillet over medium and warm pepperoni for 30–45 seconds per side until it releases some oil — this deepens flavor.

Mixed peppers option

Heat 1 tsp olive oil in a skillet over medium-high. Add the thinly sliced bell peppers and sauté for 4–6 minutes until softened and slightly charred. Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp dried oregano. Remove from heat and let cool slightly.

Assemble ham & cheese sandwiches

On the unbuttered side of 4 bread slices, layer 2 slices of ham and 2 slices of cheese per sandwich (or roughly 1/2 cup shredded cheese). Add a light pinch (about 1/8 tsp) of black pepper if desired. Top with the matching bread slice buttered side out.

Assemble tomato & cheese sandwiches

On the unbuttered side of 4 bread slices, place 2–3 thin tomato slices, season them lightly with a pinch of salt (about 1/8 tsp) and pepper, then add 2 slices of cheese per sandwich. Optionally sprinkle 1/8 tsp dried oregano. Top with the matching bread slice buttered side out.

Assemble protein variations

If using roast chicken, distribute about 1/4 cup shredded seasoned chicken per sandwich before adding cheese. For pepperoni, use 6 pepperoni slices per sandwich beneath the cheese. For mixed peppers, distribute about 1/4 cup cooked peppers per sandwich beneath or above the cheese according to preference. Ensure each filling choice is paired with cheese and the buttered bread exterior.

Preheat a skillet or sandwich press/grill over medium heat. If using a skillet, you can optionally brush the outside of each sandwich with a little extra butter or olive oil for a deeper golden crust.

Place sandwiches in the preheated skillet or sandwich press, buttered side down. Cook for 3–4 minutes per side in a skillet, pressing gently with a spatula, until bread is golden brown and cheese is melted. If using a press, grill for 4–5 minutes until evenly browned and cheese is fully melted.

If any sandwich browns too quickly before cheese melts, reduce heat to low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting the cheese.

Remove sandwiches to a cutting board and let rest for 1 minute. Cut each sandwich on the diagonal (or into halves) and serve immediately.