Go cheezy crazy with this recipe for National Grilled Cheese Day

While I’m not normally one for making a big thing about food holidays, I have to make an exception when it comes to grilled cheese. I mean, who can resist something so gloriously rich and unapologetically messy? A great grilled cheese is comfort food perfected.

One of my favorite grilled cheese sandwiches combines a great melting cheese — preferably Comte, but provalone or gouda will also work — with marinated tomatoes. The recipe is simple: marinate the tomatoes in advance, tossing the slices with a blend of sherry vinegar, olive oil, capers, garlic and fresh herbs preferably for a few hours before using (they’ll last up to a few days refrigerated). When you’re hungry, sandwich the slices in between layers of cheese as you construct your masterpiece. Brush the bread with mayonnaise or butter — mayonnaise might sound funny if you’ve never tried it, but it lends great flavor and crunch to the bread, not to mention delicious benefits from the Maillard Reaction — then let the heat from the griddle work its magic. And don’t forget to serve your creation with a stack of napkins.

Wanna gild the lily? Top the sandwich with a fried egg — it makes a fantastic breakfast.

Otherwise, enjoy. And Happy National Grilled Cheese Day!

GRILLED CHEESE WITH MARINATED TOMATOES

Total time: 25 minutes, plus marinating time. Serves 2 to 4

MARINATED TOMATOES

1/2 cup olive oil

1/4 cup sherry vinegar

1 teaspoon sea salt

Freshly ground black pepper

Pinch red pepper flakes, more to taste

3 tablespoons minced fresh parsley

2 teaspoons minced fresh thyme

10 large basil leaves, very thinly sliced crosswise

2 tablespoons capers, drained and crushed

2 garlic cloves, very thinly sliced

1/2 red onion, very thinly sliced lengthwise

2 pounds very ripe large tomatoes, cut into generous 1/4-inch thick slices

In a glass or other non-reactive bowl, whisk together the oil, vinegar, salt, black pepper and pepper flakes. Stir in the parsley, thyme, basil, capers, garlic and onion to make the marinade. Spread a little of the marinade on the bottom of a large baking dish. Top with a layer of sliced tomatoes. Spread over a little more marinade, then another layer of tomatoes. Top with the remaining marinade, cover and refrigerate at least 3 hours before serving. The marinated tomatoes will keep up to 3 days.

GRILLED CHEESE WITH MARINATED TOMATOES

4 thick slices bread, preferably from a large country white loaf

10 ounces sliced cheese, preferably comte, provolone or gouda

4 to 6 slices marinated tomatoes, drained of any excess liquid

Mayonnaise or butter (at room temperature), for spreading on the bread

Place 2 slices bread on a cutting board. Divide half of the cheese slices evenly between the bread, then top with the sliced tomatoes. Top the tomatoes with the remaining cheese, then cover with the remaining slices bread to form 2 sandwiches. Heat a large cast iron skillet or griddle over medium heat. While the skillet is heating, lightly brush one outer side of each of the 2 sandwiches with mayonnaise, evenly covering the bread. Invert the sandwiches onto the skillet, grilling until the bread is a rich golden brown and the cheese has started to melt. Brush the remaining sides of the sandwiches, then flip to continue grilling until the sandwiches are browned and toasted on both sides. Slice the sandwiches in half and serve immediately.

Note: From Noelle Carter. Adapted from a recipe I created for the Los Angeles Times.