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.
- 1–2 tablespoons butter, at room temperature
- 2 slices artisanal bread
- ¾ cup grated Cheddar, Fontina, or other melting cheese
- 4–8 pieces roasted tomatoes, drained
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 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.