Friday, June 15, 2012

Tomato-Pesto Grilled Cheese

Photo Credit to
Okay, I know. Why would I record such an easy recipe. Umm...duh, because it's delicious, and totally worth the time!

Tomato-Pesto Grilled Cheese
8 slices bread {I used fresh wheat}
4 quarter-inch slices of fresh mozzarella
3 tomatoes, cut into thick slices
Fresh basil pesto, recipe follows {I used store-bought}
Freshly ground black pepper
Extra-virgin olive oil
Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.
Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. Cook for 2-3 minutes until golden brown, flip if you're using a skillet; repeat. Serve...and enjoy heaven.

Recipe Source: Slightly adapted from An Edible Symphony

1 comment:

The Farrers said...

So amazing, right? But if you want to kick it up one more notch, add black olives. It may sound odd, but just trust me.