Grilled cheese with tomato and basil, for those who like it hot (and melty)

It's not very often that I write about sandwiches or develop sandwich recipes. I've never fancied myself much of a sandwich lover. This might have something to do with being slightly traumatized by the diet of bologna or American cheese sandwiches in my early childhood, but who knows? You might catch me glancing right over the sandwich section of a menu only to return if something really jumps out at me. Cold cuts? Meh. Peanut butter and jelly? Occasionally. Tuna? Perhaps.

This got me thinking about all the sandwiches I truly enjoy — a classic BLT, with or without avocado slices; the chipotle panini at Odie's Deli in Soldotna; barbecue pulled-pork with spicy slaw, to name a few — and a theme emerged. I like my sandwiches hot. I go for sandwiches that have some sort of warm factor, whether they're toasted, pressed or grilled. I love when the bacon is crisp, the cheese inside is melted and oozing, or the pulled pork is steaming hot and dripping with sauce. The messier the better.

It was then that I realized I have yet to meet a grilled cheese sandwich I don't like. This is one of my all-time favorites, particularly in the summer months, when basil and tomatoes are at their freshest and most available. I toast slices of sourdough bread in extra virgin olive oil and rub them with garlic cloves. In between you'll find gooey mozzarella, basil leaves and ripe tomatoes seasoned with sea salt and pepper. When it's ready, serve it up with a side of balsamic vinegar for your sandwich-dipping pleasure.

Grilled cheese sandwiches with tomato, basil and balsamic

Makes 2 sandwiches

4 slices sourdough bread

2 tablespoons extra virgin olive oil

4-6 slices mozzarella cheese

1 large ripe tomato, sliced

8-10 fresh basil leaves, stems removed

Sea salt and pepper, to taste

1 clove garlic, cut in half

1/4 cup balsamic vinegar, for dipping

Heat a frying pan or flat griddle pan to medium-low. Brush olive oil onto one side of each slice of sourdough bread.

On a cutting board or other work surface, assemble the sandwiches in this order: bread (dry side up), mozzarella, basil leaves, tomato, sea salt and pepper, mozzarella and bread (dry side down) — being generous with all of the ingredients.

Carefully place sandwiches into the hot pan and cook on the oiled side until golden and crispy. Flip and repeat, cooking until the cheese is melted and the sandwich is toasted. Cover the pan if needed to melt the cheese.

Transfer the sandwiches to a serving plate. Take a garlic half and rub it on the toasted sides of each sandwich. Sprinkle with sea salt. Slice on the bias and serve hot with a dish of balsamic vinegar on the side for dipping.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.