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Jun 23, 2012

Tomato and fontina grilled cheese

I love me a grilled cheese sandwich, but I wanted to branch out from the typical cheddar routine, so I found this recipe on grilled cheese and right away I knew it was going to be a knock-out success.
It smelled sooooo good cooking and then when I cut into it and the cheese was all gooey and melty, it was a homerun. This is one of my new favorite recipes and is just perfect for summer or with a bowl of soup in the chillier months. Go ahead and try it'll love it!

Tomato and fontina grilled cheese

You will need:

- 2 slices of lite boule or some white bread
- 1/2 cup of shredded fontina
- 1 giant beefsteak tomato slice
- 1 tbsp of herbed butter
  (combine 1 tbsp salted butter with 1/2 tsp herbs
   de provence)

To begin, go ahead and butter your bread with some delicious herbed butter.

Preheat your oven to 450°.
 Then put the bread, butter side down, onto a baking sheet. Then sprinkle it with fontina cheese. 

Next, you'll want a nice thick slice of tomato to lay down right in the middle of the sandwich.

When it's all built, go ahead and place the baking sheet on the middle rack for about six and a half minutes. 

And then when it's all bubbly and golden, take it out and fold the two pieces together to make a sandwich.  

Give it a second to rest because if you cut it right away, the tomato will slip out.



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