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EZ-grilled tomato cheese sandwich Recipe

Saturday, October 02, 2010
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This timeless classic is the perfect winter warmer.

Mrs Speech likes it with tomato soup, which oddly enough actually isn't too bad. We (Mr Speech) here in Australia grew up calling these 'toasties' and making them in a special toastie maker. It's common, as a callback to our English heritage, to put other things in toasties, like meat or even bubble n' squeak.

Mrs Speech assures me that a grilled cheese is true American fare. She makes them with a pickle on the side, which is not something I have ever heard of before, being an Australian. Righty-o!

On to the recipe:

  • 2 slices bread
  • 3-4 cheese slices
  • 3-4 slices tomato
  • 1 dill pickle
  • butter

Step 1 - Preparation
Get those bad boys together.

Gather your ingredients. We used multigrain bread because it was what Mrs Speech bought. Normally we use white bread.

Butter one side of each slice of bread. We recommend soft butter, or the bread will look like you took a chainsaw to it.

Thinly slice the cheese, tomato and pickle.

Step 2 - Pan
I think we were running out of cheese that day.

Place a small pat of butter in the frypan (skillet). Then set the burner to a medium heat and spread the butter around the pan until it has melted.

Place one slice of bread, butter side down, in the pan. Then, place cheese and tomato slices to taste on the bread.

Now, place the second slice of bread, butter side up, on the cheese and tomato. Allow to cook.

After a few minutes, flip the sandwich with a spatula. Allow the other side to cook. Brown each side to taste.

Step 3 - Plate
I suppose you could cut it horizontally if you wanted. Go wild!

Remove from pan with spatula. Put on plate and cut the sandwich in two diagonally.
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