Open-Faced Tomato Sandwich on Griddled Sourdough Bread

The high point of my summer is finally here: my tomatoes are starting to come in in earnest. And you know how I CAN'T STOP eating them???

Alright, everybody, follow me:

• Get yourself a slice of good, hearty bread. I like using Pigs Can Fly Sourdough.
• Place 2 Tblsp. of good butter in a small skillet and melt over medium heat until it just starts to bubble and sizzle.
• Place the slice of bread in the pool of melted butter, kind-of mopping up the butter as you do so. Move the bread to the center of the skillet and just let it sit for about 3-4 minutes.
• Flip the bread over, mopping up any browned butter still in the skillet, and let it sit for another 2-3 minutes.
• Remove your griddled bread from the pan and place it on a plate. 
• Slice a thick slice (or two) of beefsteak tomato and lay it on the toast.
• Sprinkle the tomato with a bit of kosher salt and freshly ground black pepper.
• EAT. 

Right???? OMG.

And you are welcome.