Basil Tomato Grilled Cheese

And just like that, my tomatoes have started to cascade in red globes and spheres of all sizes, and with them come the abundantly delicious things I could make. Before I start the process of storing them (most likely dehydrated and powdered), I wanted to fully enjoy them in all their glory.

I tend to eat pretty healthy in general, indulging occasionally—but when I do indulge, I go all the way. I was actually forced to make this because one of the moderators in the Backyard Poultry Discord Server that I run, which doubles as a homesteading chat server, made a decked out grilled cheese with his tomatoes, and it looked SO GOOD that I absolutely had to make one too.

Mine is nowhere near as fancy, just two slices of sourdough, juicy tomato slices, shredded basil from the garden, American cheese, and enough butter to land me in the hospital, but it is delicious and my regret was only for my waistline. I use American cheese because it’s the OG for grilled cheese, and I will not be convinced otherwise—stringy cheese would, in my opinion, be too reminiscent of pizza, and I’m not making a pizza sandwich (yet).

Usually it doesn’t really matter which side goes down first, but here I made sure the tomato side was first so that it has access to heat the longest.

Ingredients

• 2 slices sourdough bread
• 3 tablespoons butter (you heard me, this is not a typo)
• 2 slices American Cheese (Kraft works)
• 2-3 tablespoons shredded basil
• Enough tomato slices for one layer
• Pinch of cracked black pepper
• Pinch of Garlic Powder

1. Over medium heat, melt half the butter in the pan and set one slice of sourdough down.
2. Arrange tomato slices on it until it covers one layer.
3. Add shredded basil and American cheese slices, cracked black pepper, and cover with the other piece of sourdough. Cover the pan and allow to cook until the bottom is golden and crisp.
4. Remove the sandwich from the pan and add the rest of the butter. Then Flip the sandwich over and sprinkle garlic powder on top, and return it to the pan. Cover again and allow to cook until the now bottom is also golden and crisp, and the cheese has melted in the middle.
5. Cut the sandwich in half, because all sandwiches taste better when cut in half. Serve hot.