A Parmesan crust gives this tomato grilled cheese a flavor boost

Even in its most basic form — white sandwich bread and a slice or two of American cheese — the grilled cheese is a thing of wonder. Similarly, the Southern tomato sandwich is a beloved summer staple with fans not only from the region but all over the country. So why not combine the two icons to create something even greater than the sum of its parts? That’s the thinking behind this Parmesan-crusted grilled cheese sandwich with tomato.

It’s got the best of both worlds: Gooey cheese and juicy tomatoes encased in buttery, toasty bread form a textural wonderland. Plus, cheese and tomatoes are a dynamic flavor duo. The Italians are widely known for pairing the two in pizza, caprese, baked ziti and any number of the red sauce pastas with cheese. I can never forget the Tik Tok-famous baked feta pasta. And then there’s the classic soup and sandwich combo: tomato soup and grilled cheese. The pairing works so well because the acidity of the tomatoes balances the richness of the cheese, and both are packed with umami.

You could simply slip a slice or two of tomato into your standard grilled cheese and be a very happy camper. (Just don’t forget to season the produce with a sprinkle of salt and pepper.) But what takes this combo to the next level is the salty, savory Parmesan crust on the outside of the bread. It’s a quick way to add extra flavor and fun to this — or any — sandwich.

If we’re being honest, crispy is the best form of cheese. Think of the edge of the lasagna pan, or when you’re making a quesadilla and some of the cheese crisps up as it makes direct contact with the skillet. With any sandwich — even a basic turkey or a diner-style club — this one extra step is worth it for the amazing crunch factor. (Other easy ways to elevate a sandwich include layering in potato chips for added crunch or sliced fruit for a sweet surprise.)

During the summer, and this one in particular, I want to lean into simple meals that are full of flavor. Doing so means less time in the kitchen and more time outdoors connecting with family and friends. This melty sandwich delivers not only on that front, but it also brings a bit of joy to the table. I dare you not to have a smile on your face after taking a bite of this grilled cheese and tomato sandwich.

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Parmesan-Crusted Grilled Cheese With Tomato

2 tablespoons unsalted butter, divided

½ cup (1½ ounces) freshly grated Parmesan cheese

4 slices sandwich bread, such as sourdough, white, whole-wheat or multigrain

4 slices (about 2½ ounces total) sharp cheddar cheese

1 beefsteak tomato, cut into ¼- to ½-inch-thick slices

Fine salt

Freshly ground black pepper

In a medium (10-inch) or larger well-seasoned cast-iron or nonstick skillet over medium heat, melt 1 tablespoon of the butter until it foams. Sprinkle half of the Parmesan in a rectangle roughly the same size as 2 slices of bread, and top with the bread. Add 1 slice of cheddar to each slice of bread, then add 2 of the tomato slices to one of the bread slices and sprinkle lightly with salt and pepper. Cook until the bottoms of the bread slices are lightly brown and crisped, about 2 minutes.

Reduce the heat to medium-low. Slide a thin spatula underneath (if using a nonstick skillet, use a nonmetal spatula) and carefully flip the tomato-less slice on top of the one with tomato. Continue cooking, flipping and gently pressing the sandwich occasionally, until the cheese on the inside melts and the cheese on the outside forms a crisp crust, 3 to 4 minutes more. Transfer to a plate, wipe out the skillet and repeat to make the remaining sandwich. Serve immediately.

Servings: 2 (makes 2 sandwiches)

Substitutions: For butter, use olive oil or neutral oil.For Parmesan, use pecorino Romano or grana Padano. For sharp cheddar, use any type of cheddar, or other type of sliced cheese. Gluten-free? Use gluten-free bread.

Nutritional Facts per serving (1 sandwich with multigrain bread) | Calories 490, Fat 32 g, Saturated Fat 18 g, Carbohydrates 29 g, Sodium 932 mg, Cholesterol 80 mg, Protein 25 g, Fiber 5 g, Sugar 6 g

— Aaron Hutcherson