Thanks to Benedictine University Dietetic Intern Jennifer Klotz for sharing this recipe.
2 slices whole wheat or white bread
3 small tomatoes, cut into 4 thin slices
Cheddar cheese or mozzarella, cut into 4 thin slices
1/4 teaspoon dried oregano (optional)
1/4 teaspoon dried basil (optional)
Butter one side of each bread slice. After placing a medium-size skillet on the stove, melt a small pat of butter over low heat. Assemble the sandwich, buttered sides facing out, and use a spatula to place it into the waiting pan. When the cheese has started to melt, carefully flip it over. When the sandwich is a golden on both sides, turn off the heat and remove it from the pan.