Thinly slice the tomato, place the slices on a paper towel and sprinkle with salt. Set aside to release some moisture.
Preheat oven to 400°F and line a baking sheet with parchment paper.
Lay two slices of sourdough on the baking sheet. Smear 1/2 tablespoon Dijon mustard and 1 ounce of goat cheese onto each slice of bread. Top the goat cheese with 1/2 cup corn kernels (1/4 cup per slice of bread), pressing the kernels into the goat cheese as much as possible. It’s ok if they start to fall off, just do the best you can to keep ‘em on there! Sprinkle a thin layer of cheddar cheese over the corn, then pat the tomato slices all over with a paper towel to release as much liquid as possible, and place them on top of the cheddar cheese. Sprinkle the remainder of the cheddar cheese over top. Place 2 tablespoons thinly sliced basil leaves over the cheese on each sandwich.
Close sandwiches with remaining 2 slices of bread.
Are you a visual learner like I am? HERE YA GO:BREADDIJONGOAT CHEESECORNHALF OF THE CHEDDARTOMATO SLICESREMAINDER OF THE CHEDDARBREADBut we’re not finished quite yet. Now we need to make the everything bagel frico crust! Smear half of the mayo onto the bread slices that are facing up. Sprinkle with half of the parmesan and half of the everything bagel seasoning.
Place the baking sheet in the oven and cook for 6 to 8 minutes, until the top slice of bread is lightly golden.
Carefully flip the sandwiches over (I use two spatulas!). Repeat the frico process by smearing the bottom slice of bread with mayonnaise and sprinkling with parmesan and everything bagel seasoning.
Return baking sheet to oven and bake for an additional 6 to 8 minutes.
Allow to cool for several minutes (if you don’t, the cheese will just run everywhere!) before using a serrated knife to slice the sandwiches in half. Enjoy!