Sourdough Grilled Cheese with Tomato Salad

Lay the thin tomato slices on a paper towel, sprinkle with a pinch of salt and let them sit 5 minutes, then pat dry so they do not steam the bread.

Tip: Drying the slices is what keeps the middle of the sandwich from going soggy.

Meanwhile, toss the tomato wedges, cucumber and red onion in a bowl with the olive oil, vinegar, a pinch of salt and pepper. Chill until serving.

Tip: The salad gets better as it sits, so make it first.

Stir the garlic powder into the softened butter and spread it on one side of each bread slice. Lay 4 slices butter-side down, top each with a quarter of the cheddar and the tomato slices, then close with the remaining slices butter-side up.

Tip: Put half the cheese under the tomato and half on top so it glues both slices together.

Heat a large skillet over medium-low heat. Grill two sandwiches at a time in the skillet for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheddar is melting out the edges.

Tip: Low heat is the whole trick: the cheese needs time to melt before the crust darkens.

Keep the first two warm on a plate while you cook the second pair the same way, 3 to 4 minutes per side until golden and melted. Rest 1 minute, cut on the diagonal and serve with the tomato salad.

Tip: Assemble extra sandwiches and keep them wrapped in the fridge for up to 2 days; they cook straight from cold in about 5 minutes per side.