3 heirloom tomatoes 1/2 inch slices
12 slices of Munster or Havarti cheese
8 1/2 inch slices rosemary-bread
6 T mayonaise
1 stick softened butter
Salt and pepper
Make 4 sandwiches
For each sandwich spread 1 1/2 T Mayonaise on bread.
Place two slices of cheese on one slice
Add two slices of tomato and generously salt and pepper the tomatoes.
Add slice of cheese and cover with bread.
Heat large skillet or grill pan on medium high heat.
Spread butter on tops of each side of bread.
Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.
Serve with cup of tomato soup.