These grilled cheese tomato sandwiches were a yummy way for our family to use the abundance of tomatoes we grew every year. I like to think of this version as an 'adult grilled cheese' since it utilizes wonderful sourdough bread and very fresh tomatoes.
-4 slices sourdough bread, sliced 3/8 inch to 1/2 inch thick
-2 tablespoons soft (not melted, just room temperature) butter
-3 or 4 ounces muenster cheese, grated
-fresh tomatoes from the garden or various types of heirloom tomatoes work well too. I personally like them not too ripe.
Heat a large nonstick skillet over medium heat. While the pan heats up, butter one side of two of the slices of bread, putting in the pan as you butter them. Pile on lots of cheese on each slice of bread and top with a large, thick slice of tomato. Butter the last two slices of bread and place them butter side out, on top of the tomato. Cook until the bottom of your sandwiches are golden brown and the cheese has begun to melt. This takes approximately 2 minutes or so. Turn the sandwiches over with a spatula and press down to flatten them slightly, and so the cheese melts into the tomato. Cook the sandwiches until the other side becomes golden brown. Make sure the cheese is completely melted and serve immediately. I like to serve this flavor of grilled cheese with an Italian salad--something simple like fresh cauliflower and broccoli with an oil and vinegar type dressing. I save the tomato soup for the Grilled Cheese Pickle Recipe!