Preparation time: 5 minutes
Makes 1 sandwich
• 2 slices multigrain or seeded bread
• enough butter to thinly spread on one slice
• enough cheese (we like a sharp Cheddar or a nutty Jarlsberg) to cover 1 slice
• 1/2 large ripe tomato or 5 cherry tomatoes, sliced
• enough mayonnaise to generously spread on 1 slice
• freshly ground black pepper
Like bread and butter, the combination of cheese and tomato seems so obvious, so natural, that it’s easy to think it doesn’t merit a recipe. Unfortunately, lackluster cheese and tomato sandwiches do still exist. The key is freshly ground black pepper. Follow the method below and never be disappointed again.
Lightly toast your bread and leave to cool. This sandwich has a high sog risk factor, so it’s important to do all you can to prevent it. Toasting the bread helps, and also makes it pleasantly crisp. Once cool, spread one slice thinly with butter, and cover with cheese. Blot the sliced tomato with a paper towel to soak up any excess sog-inducing moisture, and lay the slices on top of the cheese. Spread the other slice of bread with mayo—be generous but don’t go wild. Grind a good amount of black pepper over the tomatoes, then sandwich together and wrap securely in parchment paper. Slice just before you eat.