For this comforting sandwich, we like to use a good melting cheese, like an aged Cheddar or Fontina Val d’Aosta, to contrast with the deep, rich flavor of the roasted tomatoes.
2 slices artisanal bread (we love sourdough)
3/4 cup Cheddar or Fontina, grated
3-8 pieces Roasted Red Tomatoes
- Butter one side of each slice of bread. This will be the side that gets grilled.
- Turn one slice over and cover with half of the cheese.
- Arrange the roasted tomatoes over the cheese, then cover with the remaining cheese.
- Put the sandwich together with the buttered sides facing out. Set the sandwich aside. Heat a medium skillet over medium-low heat. Add the sandwich and cook until the cheese melts and each side is golden brown, 2–3 minutes per side.
- Cut in half and serve.