|Source||Recipe from The Vermont Farm Table Cookbook.|
|Cooking time||15 minutes|
|Total time||15 minutes|
Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard.
Adjust an oven rack to the top position and heat the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves, and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.
Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve warm.