Start by adding a little oil to a grill pan and preheat it on medium-high heat. A frying pan will work just fine too.

Spread the salted butter on one side of each slice of rustic bread, ensuring it’s evenly divided.

On one slice, place the cheese and chopped tomatoes, ensuring the buttered side is facing down. Top with the other slice of bread, which should have the buttered side facing up.

Carefully transfer the sandwich to the hot grill pan. Let it cook for about 2 minutes before gently pressing down with a spatula. Cook for another 1-2 minutes until it turns golden brown and the cheese melts to perfection.

Flip the sandwich and cook the other side for about 2 minutes. Press down gently again and wait for another 1-2 minutes until it’s golden brown and deliciously melty.

Once cooked, transfer the sandwich to a cutting board and let it cool slightly. Slice it into strips about 1/2 inch (1 cm) wide—these are your wonderful cheese soldiers waiting for a dip!

To bring the eggs to room temperature quickly, set them in a warm bowl of water for about 10 minutes.

Bring a pot of water to a boil, then reduce the heat to a gentle boil. Slowly lower the eggs in with a slotted spoon.

Cook the eggs for 1 minute. After that, cover the pot and remove it from the heat—let it sit for 4 minutes.

After 4 minutes, use a slotted spoon to carefully remove the eggs and transfer them to egg cups.

Lightly tap the tops of the eggs with a spoon until they crack and spoon off the top 1/2 inch (1 cm) so you can see the luscious yolk peeking through.

Pair your soft-boiled eggs with the grilled cheese soldiers for a delightful dipping experience.