Erika Wassall, the Jersey Farm Scribe here with the truly Ultimate Grilled Cheese Recipe (with tomato!) This is such a simple, feel-good food. And with fresh tomatoes, it’s a sandwich that can’t be beat this time of year. However, avoiding soggy bread, flavor-lacking bites and no outside crunch can make it more of a challenge than it appears. You don’t just want a regular old grilled-cheese, you want the something special. This recipe will help you execute all the little details that will make the best grilled cheese sandwich around!
The Best Grilled Cheese Sandwich Recipe
So turn a simple grilled cheese into a high-crafted sandwich with a few very simple tricks using this grilled cheese recipe!
First of all, good bread. I used potato bread, because… um, yum! But really, if you start with any good sandwich bread, you’re ahead of the curve.
TRICK: pat the tomato slices dry
Cut the tomato slices thin, and then lay them out. Pat lightly with a paper towel to get off some of the excess water. Just a few pats. I use about 1-2 paper towels per sandwich.
TRICK: cheese, tomato, cheese
When putting it together, lay a piece of cheese down first, then the tomatoes (top with a bit of cracked pepper and just a DASH of salt for extra tomato flavor!) and then lay the second piece of cheese on top. It keeps the bread from getting soggy and it helps distribute the yummy cheesy-amazingness around the tomatoes nicely.
TRICK: light mayo on bread
So bread, cheese, tomato, (S&P), cheese, bread. Now, apply a VERY thin layer of mayo. I mean, just barely brush it on there. It grills up beautifully and deepens the flavor of the sandwich. And I don’t actually like mayo. It’s something I NEVER (EVER) put on cold sandwiches. But here, it’s a thing of beauty.
I also light sprinkling just a touch of garlic power on top of the mayo, it’s a great option.
Then put 1/2 TBS butter in the pan, over medium-low or low heat. Melt the butter and then plop the sandwich in the pan (with about 1/2 TBS of butter already melted in pan), mayo side DOWN. Then you can do the thin layer of mayo to the other side.
TRICK: cover the pan
I’m not saying air tight, that’s no good. But lightly lay a piece of aluminum foil over the sandwiches, just to keep some of the heat in. You want to cook on LOW (maybe even simmer) so the cheese can melt and you can get that golden color.
That’s it!! Follow those few tricks and you’ll end up serving up sandwiches that make people’s eyes light up. This is the type of sandwich memories are made of. Have the kids help you pick the tomatoes fresh from the garden and this grilled cheese recipe will have them begging to grow extras next year.
- about 1 small tomato per sandwich, thinly sliced
- american cheese
- mayo (very minimal)
- garlic powder (optional of course)
- 1/2 TBS butter
Lay out and lightly pat tomato slices dry
Stack: bread, cheese, tomato, salt and pepper, cheese, bread.
Brush lightly with mayo and sprinkle garlic powder.
Melt 1/2 TBS butter in pan on low. Place sandwich mayo side down in pan, and brush other side with mayo (and optional garlic powder)
Cover loosely with aluminum foil and let cook on each side on low until medium brown and cheese is all the way melted.
Serve the grilled cheese sandwich immediately. Devour. Enjoy!