Categories: Sandwiches

Ingredients

• 2 large beefsteak tomatoes
• Kosher salt, black pepper
• 8 slices sourdough bread
• 1/4 cup mayo
• 1 lb. sharp white cheddar, coarsely grated
• 1 small shallot, very thinly sliced

Directions

1. Slice tomatoes as thin as possible and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid 20-30 minutes.

2. Heat 2 dry large skillets over low (or use one skillet and work in two batches). Spread 1 side of 4 slices of bread with half of mayo. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown, 6-8 minutes. Spread remaining mayo over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6-8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.

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