2 slices seedless rye bread
1 tablespoon butter
1/3 cup grated Jalapeno Jack Cheese
2 slices firm but ripe tomato
Heat griddle to medium high. Spread butter on rye bread and seer the bread on the butter side. Turn griddle on Low. Divide cheese on each piece of bread . Lay the tomato slices on top of the cheese on one piece of bread. Once the cheese starts to melt, flip the second piece of bread over onto the tomatoes. Heat until cheese is completely melted. You may need to flip the sandwich 2 or 3 times to prevent burning. Sharp cheddar works well if you don't like the spicy Jalapeno Jack.
Serve with a cup of tomato soup.
Yields: 1 Sandwich
