Your Broiler Is Key To Making Mess-Free Grilled Cheese With Tomatoes

How to broil grilled cheese and tomato sandwiches

The relatively simple task of preparing grilled cheese and tomato sandwiches on the stovetop comes with the challenge of truly blending the ingredients, rather than ending up with a burnt crust and a soggy center filled with isolated components. The goal is to create a unified sandwich where the bread clings to the cheese, which in turn melds perfectly with the tomato. To achieve this, set aside the frying pan. Using the broiler will provide more even heat distribution and reduce the need for flipping.

There’s plenty of room for personal preference in this process. You can choose to spread butter or mayo on one side of each slice of bread, or some cooks may opt to cover every surface. The options for bread and cheese are nearly endless, but a classic combination like sliced sourdough and American cheese works exceptionally well. Regardless, keep the two halves of the sandwich separate for now. Turn on the broiler, place your prepared bread slices on a baking sheet, and lightly cover each with your chosen dairy. Position them under the broiler and start checking for meltiness after about two minutes. Once the cheese is nicely softened, layer on some tomato slices that have been deseeded and dried. Press the two halves together gently with a spatula, and broil for a few more minutes to fully blend the flavors. This technique is also great for a variety of other fillings and for making multiple grilled cheese sandwiches at once.