Grilled Cheese With Peak Tomatoes

Ingredients for Grilled Cheese With Peak Tomatoes

• 2 large beefsteak or other tomatoes

• Kosher salt, freshly ground pepper

• 8 slices sourdough bread or other country-style loaf

• 60ml mayonnaise

• 450g sharp white cheddar, coarsely grated

• 1 small shallot, very thinly sliced

Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20–30 minutes.

Heat 2 dry large skillets over low (or use 1 skillet and work in 2 batches). Spread 1 side of 4 slices with half of mayonnaise. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), 6–8 minutes. Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6–8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.