Grilled Cheese and Tomato Sandwich

• 90 g (2 thick slices (90 g) whole-wheat sandwich bread) — Whole-wheat sandwich bread
• 45 g (45 g cheddar cheese, grated) — Cheddar cheese
• 80 g (80 g cherry tomatoes, thinly sliced) — Raw cherry tomatoes
• 5 g (1 tsp (5 g) extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Slice and dry the tomatoesRinse the cherry tomatoes, slice them into thin rounds, and blot both sides with a clean towel.1 min 30 secLook for: The slices are thin and their cut surfaces are no longer wet.Safety: Use a stable board and a sharp knife.
2. 2Build the sandwichPlace half the cheddar on one bread slice, arrange every tomato slice in one layer, add the rest of the cheddar, and close with the second bread slice.1 minLook for: Cheddar surrounds the tomato layer and no tomato protrudes beyond the bread.Safety: Declare milk and wheat allergens.
3. 3Oil the breadBrush half the olive oil over the top bread slice, turn the sandwich, and brush the other half over the second outer surface.30 secLook for: Both outside faces carry a thin even sheen with no oil puddles.Safety: Keep the work surface dry so the sandwich does not slip.
4. 4Grill the first sideHeat a skillet over medium-low for 45 seconds, add the sandwich, cover, and cook for 2 minutes.2 min 45 secLook for: The underside is evenly golden and the cheddar begins to melt.Safety: Keep the covered skillet handle inward.
5. 5Flip and meltFlip with a wide spatula, cover again, and cook for 2 minutes until the second side is golden.2 minLook for: Both bread surfaces are crisp and cheddar is melted around the hot tomato.Safety: Open the lid away from escaping steam.
6. 6Rest and cutMove the sandwich to a board, rest for 45 seconds so the cheese settles, then cut into two halves and serve both.1 minLook for: The filling stays inside and the bread remains crisp at the cut edge.Safety: Tomato and cheese are very hot; allow the full rest before eating.