Grill

The idea for this recipe began with a question: How many tomatoes can I cram into a grilled cheese without it turning to mush? The answer is a sandwich slathered on one side with tomato butter, and filled with jammy, slow-cooked tomatoes to complement a blend of gruyere and sharp cheddar cheese.
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<br />Yes, this sandwich takes a bit of patience to make, but you wait all year for tomato season, so what’s another few hours?
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<br />Any leftover cooked tomatoes or butter can be used for your next sandwich, or on toast for breakfast.

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