Grilled Cheddar with Onion and Tomato

2 slices sourdough bread per sandwich

butter, room temperature

1 oz medium sharp Irish Cheddar Cheese, sliced thin, per sandwich

2 slices tomato, per sandwich

1 thin slice of Vidalia onion, per sandwich

Butter both slices of bread  Lay one slice down onto a hot griddle or pan.  Cover with cheese.  Add the tomato and onion slices and top with the other slice of bread, butter side up.  Reduce the heat to medium high, and place a cast iron skillet on top of the sandwich, weighing it down.  Cook for 3-4 minutes until bottom is golden brown.  Flip and replace the skillet onto the toasted side.  Cook for another 2-3 minutes, until cheese is melted and bottom is golden brown.