- 1/2 Cup cherry tomatoes
- 1 Tablespoon olive oil
- Salt and pepper
- Pinch of thyme
- 2 slices soft sourdough bread
- 1 Tablespoon unsalted butter
- 1 Tablespoon mayonnaise
- 2 slices white cheddar cheese
Toss cherry tomatoes with olive oil and top on a baking sheet, sprinkle with salt and pepper.
Roast, tossing once, until tomatoes are blistered and about to burst, which will take about 20–25 minutes. Let tomatoes cool.
Take 1 slice sourdough bread, place a handful of cherry tomatoes on top and gently mash. Place 2 slices of cheddar cheese on top and cover with another slice of bread.
Spread or brush the outside of the sandwich with 1 tablespoon mayo and cook until light golden brown, about 4-6 minutes. Flip the sandwich, (add more butter to the pan if needed) and cook the other side until brown and the cheese is melted, another 4-6 minutes. You can press down on the sandwich gently so it brown evenly, but don’t smash it.