4 tablespoons mayonnaise (or Sesame-Poppy Seed Mayonnaise; see related recipe)
1 tablespoon shredded Parmesan cheese
1 teaspoon finely minced, fresh basil
1/2 teaspoon finely chopped, fresh oregano
4 bread slices, lightly toasted
4 local, vine-ripened tomatoes, thickly sliced
Olive oil, for drizzling (optional)
Balsamic vinegar, for drizzling (optional)
Salt and freshly ground black pepper, to taste
4 thin slices medium-soft cheese (such as havarti or provolone)
Whisk the mayonnaise with the Parmesan cheese, fresh basil and oregano; set aside (refrigerate if made more than 30 minutes in advance).
When ready to serve, preheat oven to broil. While oven is heating up, spread a portion of mayonnaise on 1 side of each of the bread slices. Arrange the tomato slices on top of mayonnaise mixture, being generous with each sandwich. If desired, drizzle a few drops of the olive oil and vinegar on each layer of tomatoes. Sprinkle each layer with a bit of the salt and pepper, then place 1 slice of the cheese on top.
Place sandwiches in preheated broiler and broil JUST until cheese has begun to melt and become bubbly. Remove from oven and serve immediately while cheese is very hot and tomato slices are still firm and cool.
Makes 4 sandwiches.