Grilled Cheese Sandwich – Lunch for One

Here is a quick grilled cheese and tomato sandwich to make for lunch for yourself. Serve it with pickles or Italian style marinated vegetables or a green salad. Use any good melting cheese such as cheddar, Swiss cheese etc. This time I had Dutch Mimolette left over from the weekend and I picked up beautiful vine-ripe tomatoes that also made it into the sandwich. It was a simple lunch for one (me) but delish. The bread is Baltic style rye bread from Master Bakery in Kelowna. I prefer sturdy bread but suit yourself, keeping in mind that fluffy bread will not hold up to grilling as well (will get squashed).  I grill my sandwiches in a panini maker. I would say that if you don’t have it think about investing in one, it’s an essential kitchen gear. It makes grilling bread so much easier. However, you can make this in a pan on top of the stove. Just press down on the bread so it comes in full contact with the hot pan and gets a chance to brown nicely. If you have a grill pan with ridges use that to get the grill marks. Get your book and enjoy a leisurely lunch by yourself. Remember that every moment counts.

Ingredients:

2 slices sturdy rye bread or another bread

1 tablespoon butter, softened

1 tablespoon tomato jam or similar product, purchased

A few slices melting cheese (cheddar, swiss, gouda etc.)

1 small ripe tomato, sliced

Directions:

Butter both sides of each slice lightly, you may not need all of the butter.

Spread a spoonful of the tomato jam on each slice (inside part only)

Lay a few cheese slices over the jam on one slice of bread.

Lay a couple of tomato slices over the cheese.

Cover with the other bread slice, jam side inside.

Grill in a panini maker or in a pan on top of the stove until outside of the bread is golden with grill marks and the cheese is melting soft. don’t allow the cheese to be completely runny.

Remove from grill, let set for a minute or so and then cut in half.

Serve with pickles, pickled vegetables or a green salad and a cold drink.

Sit back and reflect a little.

Print Recipe