Savoury Grilled Cheese Sandwich

This is a new twist on the classic grilled cheese sandwich.

I use a cast iron griddle to grill the sandwiches but a sandwich maker or frying pan would work just as well.

This is what you will need to build this classic.

Whole wheat multi-grain bread: two pieces per sandwich.

Provolone cheese, thinly sliced: enough to cover one piece of bread twice. The amount depends on the length and width of each slice.

Roma tomatoes: enough to over the surface of the slice of bread. Again, it varies on the size of the tomato and the size of the piece of bread.

Basil: see tomato quantities.

Butter: to melt sparingly onto the hot surface of the griddle or frying pan.

Place butter on the griddle to melt.

Place the bread on the gridle. In this example, I am making two sandwiches.
Postion enough cheese cover each slice of bread.
Layer the tomato, the basil and more cheese.
Cover with it all with the second piece of bread.

Cook the sandwich on one side until browned.
Compress the bread with an egg flipper to give the now melting cheese a chance to stick to everything.
With two flippers, (the tomato and basil make things slippery) turn the sandwich; brown the second side.

Remove the sandwich to a plate and cut it into pieces.
Serve with a side salad, if you wish, and your favourite beverage.