Ingredients

• 1 pound ground beef *
• Salt and freshly ground pepper
• 8 Very Thin Grilled Cheese Sandwiches (recipe here)
• 4 medium-thick or 8 thin tomato slices (optional but recommended)

Directions

1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you’re uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.

2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.

3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn’t big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.

4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)

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