Grilled Tomato Sandwich

A classic American lunch-counter favorite, the grilled tomato sandwich thrives on peak-season heirlooms. Thick slices and sharp cheese melt between sturdy bread brushed with a herby mayo-Dijon spread.

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 38g carbs
• 24g fat

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Ingredients

• 2 large tomatoes (about 12 oz) thick heirloom tomato slices
• 4 slices sturdy sandwich bread (sourdough or country loaf)
• 3 Tbsp mayonnaise
• 1 tsp Dijon mustard
• 12 leaves fresh basil leaves
• 1 tsp fresh thyme leaves
• 4 slices sharp cheddar or provolone slices
• 1 Tbsp extra-virgin olive oil or softened butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup baby arugula or spinach

Instructions

1. 1Heat a large skillet or griddle over medium heat. Slice the heirloom tomatoes into generous 1/2-inch rounds and lay them on a plate; season both sides lightly with salt and pepper and let them sit 3 minutes.
2. 2Stir mayonnaise with Dijon and half the thyme until smooth; this spread keeps the bread from sogging while adding tang.
3. 3Brush one side of each bread slice lightly with olive oil or butter. Flip and spread the mayo mixture on the untoasted faces.
4. 4Place two bread slices oil-side down in the hot skillet. Layer cheese, overlapping tomato slices, basil leaves, remaining thyme, and a small handful of arugula on each.
5. 5Top with the remaining cheese and the second bread slices, mayo-side in and oil-side out. Press gently with a spatula.
6. 6Cook 3 to 4 minutes until the underside is deep golden and the cheese begins to melt; peek underneath to avoid scorching.
7. 7Carefully flip each sandwich and cook another 3 to 4 minutes until the second side is crisp and the cheese is fully melted and stretchy.
8. 8Transfer to a cutting board, rest 1 minute so juices settle, then slice on the diagonal. Serve hot while the tomatoes are warm and the bread still shatters.