April is National Grilled Cheese month. Enjoy a delicious twist on this classic sandwich with this Grilled Cheese and Tomato recipe from the Food Network.

Thinly slice 1 large heirloom or beefsteak tomato and place on a paper towel. Sprinkle with Kosher salt and let tomato slices sit to release any water, around 15 minutes. Pat dry.

Lay 4 slices of Pullman bread on a work surface. Layer each with 2 slices of sharp cheddar or American cheese, making sure cheese covers to the edges. Top with 2 slices of tomato and 1 more slice of cheese. Close the sandwiches with another slice of bread. Thinly spread butter on both sides.

Place 2 sandwiches into a nonstick skillet over medium heat. Cover and cook until bread is golden brown, around 2 minutes. Flip, cover again and cook until bread is golden brown and cheese is visibly melted, around 2 more minutes. Repeat with remaining sandwiches.