Simple, yet delicious, the whole family will enjoy these easy egg sandwiches that only take 30 minutes to make from start to finish.
In a small bowl combine eggs, the water, the salt, and pepper. Beat with a fork until combined but not frothy. For omelet, in an 8-inch nonstick skillet with flared sides heat 1 tablespoon of the butter over medium-high heat until melted. Pour half of the egg mixture into skillet. Cook over medium heat. As mixture sets, run a spatula around edges of skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is set but is still shiny. Lift and fold one edge of the omelet to the opposite edge. Gently slide omelet out of skillet onto a warm plate. Cover with foil; keep warm. Repeat to make a second omelet, using the remaining 1 tablespoon butter and the remaining egg mixture.
Layer two of the bread slices with half of the cheese, the basil, tomato, omelets, and the remaining cheese; top with the remaining two bread slices. If necessary, secure sandwiches with wooden toothpicks.
In a skillet heat oil over medium heat. Add sandwiches; cook for 4 to 5 minutes or until bread is toasted and cheese is melted, turning once. Cut sandwiches in half.