Ingredients

2 slices thickly cut sourdough bread, or a 6-inch hoagie or submarine roll with some of the inside removed
1/2 cup shredded or sliced sharp Cheddar cheese
1/2 cup whole, peeled, canned tomatoes, drained and halved lengthwise (2 large tomatoes)
1/2 medium tart apple such as a Granny Smith, unpeeled and sliced thinly
Vegetable or olive oil, for spraying pan

Directions

Sprinkle half of the cheese evenly over one of the bread slices. Arrange the tomato halves over the cheese, covering the bread slices evenly. Top with apple slices. Sprinkle with the remainder of the cheese. Top with the remaining bread slice.

Heat a nonstick saute pan and spray lightly with vegetable oil. Place the sandwich in the pan and weigh the top down by pressing a plate over the sandwich, topped with a can. Sauté over low heat for 3 or 4 minutes. Turn the sandwich over and repeat the process until the bread is golden brown and the cheese is melted. Slice into two and serve immediately. Makes 1 sandwich.