Open Face Tomato Melt

My lunch today exemplifies the saying that sometimes the simplest things in life are the best…or in this case, the tastiest.  In Vermont we only get tomatoes this good for a couple of months a year, but the Cabot Cheddar and artisan bread are available year around and the combination is pretty awesome just plain.  Or if you want to get fancy you could top with bacon, mushrooms, kalamata olives, or whatever leftovers you have around from last night's dinner.  After putting a little bit of oil into the pan I grilled the bread on one side, flipped it, then covered it with some shaved cheddar…that’s the secret, putting the cheese on the just grilled side so it melts before your bread burns.  Once the cheddar melted I laid down my sliced tomatoes and topped with some kosher salt.  Could have also done it in the toaster but I don’t think it’s as good.