Grilled baby Swiss and cheese sandwich

A COMFORTING grilled cheese will get you through the worst of weeks. Try this variation of the classic sandwich.

Grilled baby Swiss and tomato sandwich

Servings: 1 sandwich

Ingredients 1 tablespoon low-fat mayonnaise 2 slices country white bread ½ ripe Roma or other tomato, cut into thin slices

58g thinly sliced or shredded baby Swiss cheese

2 slices bacon or macon, fried until just beginning to crisp, then drained on paper towel (optional)

Method Spread the mayonnaise on one side of each slice of bread. Place one slice, mayo-side down on a clean work surface and arrange the tomato slices on it. Top with the cheese and bacon or macon, if using, press down so that the cheese (if shredded) stays in place. Lay the second slice of bread, mayo-side up, on top of the sandwich.

Heat a dry non-stick skillet over medium heat; place the sandwich in the centre.

Cover and cook for 4 to 5 minutes, until golden brown on the bottom (this will depend on how hot your burner is and the type of skillet you use; start checking after 2 minutes).

Turn over the sandwich and press lightly with a spatula. Cover and cook for 3 to 4 minutes, until the bottom is golden brown and the cheese has melted. Transfer to a plate and cut in half. Serve hot. – The Washington Post