Grilled Tomato and Cheese

• 1 large or 2 medium heirloom or beefsteak tomatoes
• Kosher salt
• Eight 1/3- to 1/2-inch-thick slices Pullman bread
• 12 slices sharp Cheddar or American cheese
• 6 tablespoons cultured butter, softened

1. Thinly slice the tomatoes and lay them on a paper towel.
2. Sprinkle with salt and let sit to release any water, about 15 minutes.
3. Pat dry.
4. Lay out 4 slices of the bread on a work surface.
5. Layer each with 2 slices of cheese, making sure that they cover to the edges.
6. Follow with 2 slices of tomato and then 1 more slice of cheese.
7. Close the sandwiches with the remaining bread.
8. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
9. Place 2 sandwiches into a nonstick medium skillet over medium heat.
10. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes.
11. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.
12. Repeat with the remaining sandwiches.

heirloom, kosher salt, cheddar, cultured butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-tomato-and-cheese-recipe.html (may not work)