Introduction

This summer tomato and cheese toastie is a delicious twist on a classic grilled cheese. Roasted tomatoes infused with garlic and thyme add vibrant flavor, complemented by creamy melted cheese inside crispy sourdough. It’s perfect for a quick lunch or light dinner.

A close-up image shows a grilled cheese sandwich cut in half and stacked, with two thick slices of toasted bread that are golden brown and crispy on the outside. Between the bread layers, there is a melted layer of light yellow cheese mixed with red tomato pieces, creating a gooey and slightly chunky texture. The sandwich is placed on white paper resting on a blue surface, with a soft blue background that contrasts with the warm colors of the sandwich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g ripe tomatoes (a mixture of cherry and vine tomatoes works well)
4 garlic cloves, skin on
Small handful of lemon thyme sprigs (or use regular thyme)
3 tbsp extra virgin olive oil
30g mayonnaise
4 thick slices of sourdough bread
150g cheese, grated (The Ethical Dairy’s Carrick or similar)

Instructions

Step 1: Preheat your oven to 220°C (200°C fan/gas mark 7). Roughly chop any larger tomatoes and place them in a roasting tin along with the green vine stems, which add extra flavor.
Step 2: Lightly bash the garlic cloves with the side of your knife and add them to the tomatoes along with the lemon thyme sprigs. Drizzle the olive oil over the mixture and season well. Toss everything together by hand to combine evenly.
Step 3: Roast the tomatoes for 25-30 minutes until they start bursting and developing a light char. Carefully peel the garlic skins off and mash the soft garlic into the tomato mixture. Continue roasting for another 15 minutes. Remove from the oven and set aside to cool slightly before discarding the thyme sprigs.
Step 4: Spread mayonnaise on one side of each sourdough slice. On the other side, spread the roasted tomato mixture, then top with a generous amount of grated cheese. Sandwich the slices together with the mayonnaise sides facing out.
Step 5: Heat a frying pan over medium-high heat. Place the sandwich in the pan and weigh it down with a heavy pan or a couple of cans. Cook for 4-5 minutes until golden, then carefully flip. Wipe the bottom of the heavy object to remove any mayonnaise residue and press down again. Cook for another 4-5 minutes until the other side is golden and the cheese is melted.
Step 6: Remove the toastie from the pan, cut in half, and serve immediately.

Tips & Variations

You can substitute lemon thyme with regular thyme or rosemary for slightly different herbal notes.
If you prefer a sharper cheese, try mature cheddar or manchego instead of Carrick.
For extra crunch, lightly toast the bread slices before assembling the sandwich.
This tomato mixture can also be used as a topping for bruschetta or mixed into pasta.

Storage

Store any leftover roasted tomato mixture in an airtight container in the refrigerator for up to five days. Reheat gently before using. The assembled but ungrilled toasties are best fresh but can be wrapped tightly and refrigerated for up to one day. To reheat grilled toasties, warm them in a pan over low heat to avoid sogginess.

How to Serve

The image shows a close-up of a grilled sandwich cut in half and stacked. The sandwich has two thick slices of toasted bread with a golden brown, crispy crust that looks crunchy and slightly rough. Inside, the sandwich has melted light yellow cheese with a gooey, stringy texture and pieces of red tomato or pepper spread evenly across both layers. The sandwich rests on a white paper on a white marbled surface, with a simple blue backdrop behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for this toastie?

Yes, sourdough works well due to its sturdy texture, but you can use any thick-sliced hearty bread such as ciabatta or country white bread. Just ensure it holds up to the filling without becoming too soggy.

How do I prevent the toastie from becoming soggy?

Spreading mayonnaise on the outside of the bread helps create a barrier and crisps up nicely in the pan. Also, roasting the tomatoes well reduces excess moisture. Be sure not to overload the sandwich with too much tomato mix to maintain a crisp texture.