Tomato and Truffle Grilled Cheese
Tomatoes layered between two slices of sourdough bread with fresh herbs, truffle oil, cheddar (or vegan cheese), and coated in sesame seeds before being pan-fried until melted and crispy. It’s savoury, herby, and make a great quick festive lunch.
Substitute:
- No tomato? Try with caramelised onion and fresh pear.
- No basil? Use fresh herbs you have.
- No cheddar cheese? Try with parmesan or a vegan alternative instead.
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Get ready:
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 1
Ingredients:
1 Tomato
5 Basil leaves
4 Sage leaves
1 tsp Truffle oil
35 g Cheddar (shredded )
1 tbsp Sesame seeds
2 slice Sourdough bread
2 tbsp Unsalted butter / Vegan butter
Salt & pepper
Recipe:
- Thinly slice the tomato and prepare the rest of your ingredients.
- Melt 2tbsp butter in a large frying pan over medium-high heat. Brush the bread slices with some of the melted butter and sprinkle one side with sesame seeds.
- Add the bread slices to the pan, sesame-seed-side up. Let them fry for a few minutes, then turn over and cook for another few minutes, until lightly crispy and golden.
- Turn down the heat. Layer the tomato slices, cheese (or vegan cheese), basil and sage on top of one of the slices of bread. Drizzle with a little truffle oil, then season with salt and pepper. Add the top piece of bread, cover the pan with a lid and cook for 3-4 minutes until the cheese has melted.
- Cut the grilled cheese in half and serve warm. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days. To reheat, bake in the preheated oven at 180 C/160 fan/gas mark 4, for 5-6 minutes.
Leftovers
The grilled cheese would make a great side for any seasonal soups.
