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1
Heat the oven to 350 degrees F.
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2
In a small bowl, drizzle the tomatoes with oil and season with salt and pepper, to taste.
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3
Line a baking sheet with parchment paper and put a cooling rack on top.
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4
Arrange the tomato slices on the rack.
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5
Roast until the tomatoes begin to caramelize on the edges, 20 to 25 minutes.
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6
Remove and let cool, then gently chop.
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7
Pile the cilantro, onion, lime zest and a pinch of salt together on a cutting board.
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8
Chop vigorously until finely minced and combined.
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9
Mix in the chopped tomatoes.
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10
On a griddle or a saute pan large enough to fit the sandwiches, add half of the butter on medium- high heat.
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11
Build the sandwiches directly on the grill by putting 1 slice of bread on the pan, making sure the bread gets moistened with the butter.
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12
Top with a slice of cheese, evenly sprinkle with 1 tablespoon of the onion-tomato mixture, a second slice of cheese and then top with another piece of bread.
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13
Repeat for the rest of the sandwiches, gently pressing down each sandwich with a spatula.
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14
After the cheese begins to melt a bit, check the bottom of the sandwich for color and if golden brown, gently flip.
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15
Add the other half of the butter around the edges and gently press each sandwich while toasting the second side.
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16
Remove when the bottom reveals a golden brown color and the cheese is melted, about 4 minutes.
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17
Arrange on serving plates and serve.
