Heat your oven to 375 degrees. Slice the tomato into standard sized slices. Arrange the tomato in a single layer on a baking sheet. Drizzle lightly with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 20 minutes.

While the tomato roasts, start to prepare the sandwiches. Spread a thin layer of butter on one side of each slice of bread. Then sprinkle a layer of the shredded Butterkase over the buttered side of the bread. Lightly press the cheese into the bread.

Once the tomatoes have roasted for 20 minutes, assemble the sandwiches. Place two slices of bread - Butterkase side down, on a work surface. Then add a thin layer of cheese, a layer of tomatoes, and another layer of cheese. Top each sandwich with a slice of bread, Butterkase side facing up.

Heat a large skillet or grill pan over medium heat. Use half of the remaining butter to grease the pan. Once the pan is hot, and the butter is sizzling, add the sandwiches. Carefully place the sandwiches exactly where you want then in the pan, because you will not be able to move them. At first the Butterkase will melt, and moving the sandwiches in the pan would be a messy situation. Just have a little faith. The cheese will melt, and then crisp up.

Cover the pan, reduce heat to medium low, and grill the sandwiches for 3-5 minutes, until golden brown. Once the Butterkase melts and crisps, it is easy to flip, if you are having trouble flipping the sandwich, it is a sign that it isn't ready yet.

Once the sandwiches are ready to flip, use a spatula to lift them out of the pan. Melt the remaining butter in the pan, and then return the sandwiches to the pan and toast the second side. Toast for 3-4 minutes, until the second side of the sandwich is golden brown. Slice the sandwiches in half and serve immediately.