Name: Grilled Cheese with Tomato
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 slices sandwich bread (white, whole wheat, sourdough, or rye); 2–3 slices cheese (American, cheddar, or a mix); 2–3 fresh tomato slices (Brandywine or Big Beef preferred); Pinch of salt; 1 tablespoon butter or mayonnaise (for spreading)

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A grilled cheese sandwich is already a comforting classic, but with just one simple addition—ripe, juicy tomato slices—I turn it into a summer-worthy upgrade that brings a whole new depth of flavor. The tomato adds brightness and a subtle acidity that perfectly complements the gooey melted cheese and buttery toasted bread.

Grilled Cheese with Tomato

Why You’ll Love This Recipe

I love how this sandwich takes something familiar and gives it just enough of a twist to make it exciting again. It’s fast, easy, and the tomato adds a fresh, seasonal touch that makes this more than just a nostalgic comfort food—it becomes a go-to summer lunch or snack. I also appreciate how well it pairs with everything from chips to gazpacho, making it easy to round out a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sandwich bread, like classic white or whole wheat
Cheese (American for meltability, cheddar for flavor, or a combo)
Fresh tomato slices (Brandywine, Big Beef, or Darkstar varieties work great)
Salt
Butter or mayonnaise (for spreading on the bread)

Directions

I start by slicing the tomato about ½-inch thick and sprinkling it with salt. After letting it sit for 30 seconds, I pat it dry with a paper towel. This keeps the sandwich from getting soggy.
I spread butter or mayo on the outside of the bread slices.
Then I heat a pan over medium and toast the slices, buttered side down, with cheese on each slice.
Once the cheese starts to melt, I place the tomato slices on one side and close the sandwich.
I let it cook a couple more minutes, flipping if needed, until everything is golden brown and the cheese is melted through.
Then it’s ready to slice and serve—hot, melty, and packed with flavor.

Servings and timing

This recipe makes 1 sandwich and takes about 10 minutes from start to finish. It’s perfect for a quick lunch, a snack, or even a light dinner.

Variations

I sometimes add thin avocado slices to level up the richness.
For a spicier twist, I add a few slices of pickled jalapeños.
I’ve tried mixing cheeses—pepper jack with mozzarella gives a nice kick and stretch.
Using sourdough or rye instead of sandwich bread gives it a more robust, tangy flavor.
I like to rub the inside of the bread with a garlic clove for a subtle savory boost.

storage/reheating

I always recommend eating grilled cheese fresh, but if I do have leftovers, I wrap the sandwich in foil and keep it in the fridge for up to a day. To reheat, I place it in a skillet over medium-low heat until warmed through and re-crisped—usually about 5 minutes per side. I avoid the microwave, as it tends to make the bread soggy.

FAQs

What kind of tomato is best for grilled cheese?

I prefer large, beefy slicing tomatoes like Brandywine or Big Beef because they cover the bread evenly and hold up well to heat without getting mushy.

Can I use pre-sliced or pre-shredded cheese?

I don’t recommend it. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. I always slice or shred cheese fresh for the best texture.

Should I butter or mayo the bread?

Both work great, but I usually go with mayo—it spreads more evenly and helps create a crisp, golden crust.

Can I make this in a toaster oven or air fryer?

Yes, I’ve used both methods. In the toaster oven, I assemble the sandwich and toast at 375°F for about 8–10 minutes, flipping halfway. For the air fryer, 375°F for about 6–8 minutes works well.

How do I keep the sandwich from getting soggy?

Salting and drying the tomato slices is key. I also make sure the pan is hot enough to crisp the bread quickly without steaming the interior.

Conclusion

Grilled cheese with tomato is my favorite way to keep the nostalgic magic of this comfort food alive while giving it a seasonal, flavor-packed twist. It’s easy to make, endlessly customizable, and deeply satisfying. Whether I’m serving it solo or alongside chips and a pickle, this upgraded sandwich always hits the spot.