This isn’t fancy, but it’s GOOD, and I really like the simplicity of the ingredients on the GRILL – so perfect for summer, and great for cooking while you drink beer on the porch, amirite?
We need to drink as much beer as possible on the porch before summer ends and we start whining again about how cold it is.
As opposed to right now, naturally, where we whine about how hot it is.
Anyway, this sandwich. It’s totally standard, but I really like the use of mayo in place of butter for the bread. It adds a nice crispiness and saltiness, and I like that it doesn’t sog up the bread like butter sometimes can.
For this, you need bread, American Cheese, a large tomato (or just half of one, really), mozzarella cheese, mayo, and salt and pepper. Basil would be a great addition if you’re feeling fancy! I was not.
Also. As way of confession, I actually made these with grilled tomatoes. I grilled the tomatoes and the bread, and the tomatoes fell apart in a watery mess, and were ugly.
On the bread, I love thick-cut white bread, but pick a bread that you love for this! Smear BOTH sides of the bread with a thin layer of mayo, all the way out to the edges, and slice the cheese if it isn’t sliced already.
Then, we’re going to grill the bread on both sides to help the sandwiches not collapse into a tomato-y gooey mess. Ew. Over medium heat, grill the bread on one side until it’s toasty and has nice grill marks, then flip it over.
Lots of mozzarella.
Turn the sandwich one or two more times if needed to get most of the cheese melted. Let the sandwich rest for a minute or two off the grill – if you cut it right away all the cheese will ooze out and you might cry. DON’T CRY! It’ll be fine.
Look at THAT! There’s something about the fresh tomato that cuts through the fatty cheese and carby bread so beautifully.
- 4 slices thick cut white bread
- 2 slices american cheese
- 2 ounces mozzarella, thinly sliced
- salt and pepper
- 4 thin slices tomato
- Preheat a grill to medium heat. Smear both sides of all 4 pieces of bread with a thin layer of mayo.
- Grill the bread on the first side for 3-5 minutes until grill marks form. Flip, and add a layer of american cheese, then tomato, salt and pepper, and mozzarella on the toasted sides of two of the pieces of bread.
- Top the mozzarella with the other two pieces of bread. Flip the sandwiches one or two more times to melt the cheese, then let rest off the grill for a minute or two before serving.