Grilled Cheese with Tomato is the ultimate comfort food, it doesn’t matter if you are an oldster or a youngster. Soft sourdough bread grilled with gruyere, cheddar cheese, and tomato is always the perfect lunch or snack! 

It’s all about the cheese when it comes to the best grilled cheese sandwich!

stack of Grilled Cheese and Tomato sandwiches

How to Make a Grilled Cheese and Tomato Sandwich

A pan-fried grilled cheese with mayo and tomato looks just as good on a plate as it tastes! Why not try a grilled cheese with bacon and tomato for a heartier version?

  1. Sprinkle salt on sliced tomatoes and let drain. This helps it stay a little drier so the tomatoes don’t leak all over the bread.
  2. Spread mayonnaise on the outside of each slice of sourdough bread. Mayonnaise helps the bread get toasty, whereas butter will burn before the cheese is melted all the way.
  3. Place a slice of cheddar, tomato, basil on each slice of bread and sprinkle with gruyere.

bread and ingredients fro grilled cheese sandwiches

To Cook: Place, mayo side down, on a heated skillet and fry until golden brown. Turn sandwich over and fry on the other side. Both sides should be equally browned and the cheese melted just enough to squeeze out the sides of the sandwich.

Tip: To speed up the frying process, cover the pan for a few  minutes, this will help melt the cheese a bit faster.

Grilled Cheese and Tomato in a skillet

What to Serve with Grilled Cheese

Everyone knows it’s a tradition for a grilled cheese sandwich to be paired with creamy tomato soup, of course! It’s a perfect combination of crunchy and creamy, great for a busy weekday or rainy day!

Another great complement to a tomato grilled cheese sandwich is a crispy tossed salad topped with a bright and tangy vinaigrette and some croutons!

Grilled Cheese Heaven!

stack of Grilled Cheese and Tomato sandwiches cut open
5 from 28 votes↑ Click stars to rate now!
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Grilled Cheese with Tomato

This grilled cheese sandwich is perfectly paired with sliced tomato for a crunchy and fresh sandwich!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2 sandwiches
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  • 4 slices sourdough bread
  • 2 tablespoons mayonnaise
  • 1 large tomato sliced
  • 2 ounces cheddar cheese sliced
  • 2 ounces gruyere cheese or mozzarella, grated
  • pinch of dried basil


  • Slice tomato ¼" thick and sprinkle with 1/4 teaspoon salt. Place on paper towels and let drain 10 minutes.
  • Spread mayonnaise over the outside of each slice of bread.
  • Place 1 slice of cheddar on each slice of bread. Add tomato slices and basil. Top with gruyere and remaining slice of bread.
  • Preheat a small skillet over low heat. Place mayonnaise side down in the skillet.
  • Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.
5 from 28 votes

Nutrition Information

Calories: 731 | Carbohydrates: 76g | Protein: 32g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 1039mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1375IU | Vitamin C: 12.5mg | Calcium: 556mg | Iron: 5.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch
Cuisine American
Grilled Cheese with Tomato
Grilled Cheese with Tomato on a white plate
Grilled Cheese with Tomato, Grilled Cheese with Tomato in a skillet



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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Made these delicious sandwiches for my coffee/brunch crew today for a change from quiche and pastry. Tomatoes are in season here, and we all hate when they’re gone.
    You can use your favorite cheese and variety of tomatoes with a sprinkle of fresh basil for a caprice flavor or some everything but the bagel seasoning. Whatever you have on hand will work. Thanks for the recipe! They were “to die for.”5 stars

  2. I’ve been surprising friends with my ”Onion and Tomatoe” grilled cheese for over 30 years now… I’m glad to see I’m not the only one who LOooooves this.
    I Love your choice of gruyere with cheddar… you’ve made me take a second look at a great EASY recipe.
    Thank you. ♥5 stars

  3. I disagree. Mayonnaise works perfectly. Butter burns too quickly whereas mayonnaise has egg and oil emulsion; so of course grill it on medium heat. Grilled cheese sandwiches are burnt only because the heat is too high.5 stars

  4. I do this often and also add fresh spinach, and sometimes avocado, ham or pickle slices. I cook it on a panini press without butter (never use mayonaise).

  5. Looks yummy; I love tomatoes in my toasted cheese! Just a note–there’s butter listed in the ingredients but not in the instructions. You’re supposed to just use mayo on the outside, right?

      1. You’re not missing anything Cynthia! The recipe has been corrected, and butter removed!