Grilled Cheese & Tomato Toast
A crispy piece of rye bread, pan-fried until golden, topped with melted cheese and fresh tomato slices. A quick, hot snack.
- Time
- 10 min
- Serving
- 211 kcal
- Ingredients
- ≈ $0.91
- Protein
- 10 g
Ingredients
- 1 Rye breadpack 350 g ≈ $2.39 50 g
- 2 Hard cheesepack 200 g ≈ $2.70 25 g
- 3 Tomatoes≈ $4.67 per kg 50 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the tomato3 and slice it into rounds about 0.5 cm thick; cut the cheese into thin slices or grate it coarsely.
Heat a dry 20 cm skillet over medium heat for 1 minute.
Place the bread in the skillet and toast one side until golden, about 2–3 minutes.
Flip the bread, then layer the cheese on the toasted side and top with tomato3 slices.
Reduce heat to low, cover the skillet, and cook for 2–3 minutes until the cheese fully melts.
Transfer the toast to a plate and serve hot.
Tips
- Why it works
- Toast the bread first to prevent sogginess from the tomato’s moisture. Overcooking burns the rye’s crust.
- Substitutions
- Use mozzarella instead of hard cheese for faster melting; swap tomato for cucumber slices if you prefer less acidity.
- Common mistakes
- Cheese won’t melt if the pan isn’t covered. Look for unmelted patches or steam escaping unevenly.
- Storing and reheating
- Eat fresh; cheese hardens and tomatoes soften beyond one day. Reheat briefly in a dry pan if needed.
- Serve with
- Pair with a cold glass of milk or a simple green salad for balance during a mid-afternoon break.
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