Highly Satisfying Summer Sandwich

Harvest ripe Brandywine tomato from garden.
Spray pan with canola oil.
Place two slices dill rye bread in pan.
Place slices of extra sharp white cheddar on one slice.
Turn on heat to allow cheese to melt and bread to brown.
Slice tomato.
Peel off some leaves of butterhead lettuce.

When cheese is goozly and bread is browned, remove from pan and place lettuce, then tomato slices on cheeseless slice of bread. Slice sandwich in half and consume while gazing at garden.