Grilled Cheese with Tomato, Peppers and Basil
This first recipe I stood out to me because of the zesty mix of flavors. Allrecipes.com does not disappoint with this scrumptious grilled cheese delight! The combination of peppers, seasoning, and tomato come together to give you a grilled cheese sandwich that blasts you with flavor! You know what they say—“cheddar makes it better!”
- 8 (1 ounce) slices bread
- 4 slices Cheddar cheese
- 1 large tomato, sliced
- 2 serrano peppers, seeded and thinly sliced
- 2 teaspoons dried basil
- salt and pepper to taste
- 2 tablespoons butter
- Butter one side of each slice of bread, and place 4 of the slices butter-side down on a griddle over medium heat.
- On each piece of bread, place one slice of cheese, 1 slice of tomato, and a few slices of serrano pepper. Sprinkle dried basil and salt and pepper to taste. Top each sandwich with a slice of buttered bread, butter-side up.
- Grill sandwiches until golden brown, about 2 to 3 minutes each side.
How To Make the Best Tomato Grilled Cheese Sandwich
This next recipe from thekitchn.com claims to be the best and we love the confidence! Naturally, I had to put it to the test. I must say this recipe certainly put quite a bit of thought into each and every ingredient and preparation detail. This grilled cheese sandwich takes a little more work, but it pays off in the end when you have a juicy, melted, cheese sandwich to satisfy your hunger with!
Makes 2 sandwiches
- 1 small loaf hearty country-style bread
- 4 ounces grated cheddar cheese (about 1 cup)
- 4 ounces grated Gruyère cheese (about 1 cup)
- 1 large tomato
- 1/4 cup mayonnaise
- 2 tablespoons unsalted butter, divided
- Box grater
- Cast iron or broiler-safe frying pan
- Serrated knife
- Flat spatula
- Paper towels
- Slice the bread: Using a serrated knife, cut 4 (1/2-inch-thick) slices from the center of the loaf. Save the rest of the bread for another use. Mix the cheddar and Gruyère together in a small bowl and set aside.
- Prepare the tomato: Thinly slice the tomato. Use a spoon to remove the watery pulp from the slices. Lay the tomatoes on a paper towel, blot the slices with more paper towels, and set aside on the paper towels while you prepare the rest of the sandwich.
- Heat the broiler: Position a rack about 8 inches below the broiling element, and heat the broiler to medium.
- Toast the bread: Melt 1 tablespoon of the butter in a 12-inch cast iron skillet or broiler-safe frying pan over medium-high heat. Swirl the pan to coat the pan evenly with butter, then add 2 slices of the bread. Fry (that’s right — I said fry) until golden-brown on the bottom, 2 to 3 minutes. Transfer the slices to a wire cooling rack. Repeat with the remaining butter and bread slices.
- Spread on mayo: Spread a thin layer of mayonnaise on the unbuttered side of each slice of bread. You might not use all of the mayo.
- Broil the cheese: Give the pan a quick wipe with a paper towel. Place 2 slices of bread back into the pan, buttered-side down. Sprinkle 1/4 of the cheese mixture (about 1/2 cup) over each slice of bread. Broil until melted, 1 to 2 minutes.
- Add the tomato slices: Carefully remove the pan from the broiler and add 2 slices of tomato to each sandwich. Sprinkle with the remaining cheese. Broil again for 1 to 2 minutes.
- Squish and slice: Remove the pan from the oven and top each sandwich with another slice of bread (toasted-side up). Press down on the sandwich with the back of a flat spatula to press the sandwich together. Transfer the sandwiches to a cutting board and cut in half crosswise. Serve immediately.
Tomato Grilled Cheese with Beer and Bacon Marmalade:
If you have quite a bit of time on your hands (three days, exactly) this may be a tasty investment of your time. This grilled cheese by gardenandgun.com includes a decadent recipe for a beer and bacon marmalade that must sit for three days in the fridge to result in a delightful and juicy sandwich that will leave you craving for more!
- Tomato Grilled Cheese
- 2 tbsp. softened unsalted butter, divided
- 2 slices white bread, preferably thick
- ¼ cup Beer and Bacon Marmalade (recipe follows)
- 2 slices American cheese
- 3 slices heirloom tomato
Spread butter onto one side of each piece of bread. Place a cast-iron skillet over medium heat and toast the buttered bread. Remove the bread from the skillet and place it on a cutting board, toasted side up. Slather the marmalade over the toast, and then stack the cheese and tomato on top. Put the sandwich together, and spread the soft outside with the remaining butter. Return it to the skillet and toast until golden and cheese is gooey. Serve with beer.
Beer and Bacon Marmalade
Makes 1 cup, or enough for 4 sandwiches
- 12 oz. smoked bacon
- ¼ cup minced shallot
- 1 tbsp. minced garlic
- 3½ tbsp. dark brown sugar
- 1 tbsp. honey
- 3 tbsp. sherry vinegar
- 3 tbsp. apple cider vinegar
- 1 cup brewed coffee
- 1 cup beer, preferably a porter or stout
- 1 tsp. kosher salt
- ¼–½ tsp. crushed red pepper
Cook bacon slices in a cast-iron skillet over medium heat until crispy (about 5–6 minutes), and then remove them to a paper-towel-lined plate to drain. Reserve 2 tbsp. of bacon fat in the pan, and add the shallots. Cook them over medium heat until they begin to brown (about 3–5 minutes), and then add garlic and cook for about 30 seconds before adding brown sugar, honey, and vinegars. Simmer until reduced by half, and then add coffee and beer and continue to simmer until the mixture is reduced to a syrup-like consistency (about 10–12 minutes). Remove from the stove, season with salt and red pepper, and allow to cool. Crush or chop bacon into small pieces and fold them into coffee-beer mixture. Store in an airtight container, refrigerated, for up to 3 days.