Sure, there are days when a bit of toast and a cup of tea will do for lunch, but then there are others when you hunger for something hot and savoury, crunchy and salty. Yep, grilled and toasted cheese sandwiches have a place.
100g (about 3½ ounces) butter, softened 2 Tbsp creamy Dijon mustard 12 slices grainy bread toast thickness 200g (about 7 ounces) tasty vintage Cheddar cheese, thinly sliced 6 medium vine-tomatoes, thinly sliced (or use a handful of cherry tomatoes) Flaky sea salt Freshly ground black pepper 2 Tbsp either finely chopped parsley, snipped chives or shredded basil
1 In a small bowl blend butter and mustard together. Lay half the bread slices on a clean bench and spread with mustard butter. Turn slices over and cover with sliced cheese. Mop tomatoes with paper towels, then lay tomato slices on top of cheese. Season with salt and pepper, then sprinkle over chosen herb.
2 Put the other slices of bread on top and spread with mustard butter. Fry sandwiches in a large heated non-stick frying pan (skillet) over gentle heat until the bread is browned and crisp and the cheese has started melting. Turn sandwiches and press down on them with a spatula, and cook until golden brown. Remove sandwiches from pan, cut into quarters with a serrated knife and serve immediately. If cooking in a frying pan, you will have to cook the sandwiches in batches. Alternatively, cook them on a barbecue hot plate (griddle).