Our garden is in full bloom right now and we wanted to make a light dinner last night. I wiped up these easy, cheesey sandwiches. I know a grilled cheese sandwich usually is for the kids, but these sandwiches are so good! I found a little inspiration from this recipe on Edible Symphony.
To make these sandwiches, there are three easy steps – make your pesto, put pesto, tomato & mozzarella on the bread and cook with a panini press. Cook to your liking – I prefer my mozzarella warm, but not quite melted. Evan prefers it oozing over the side!
Tomato Basil Grilled Cheese
8 slices Sourdough or bread that you like
4 thick slices of Fresh Mozzarella Cheese
8 thick slices of tomatoes
1 cup of fresh basil
1/2 cup fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup of extra virgin olive oil
1-2 Cloves of Garlic
To Make Pesto:
Combine basil, parmesan cheese, olive oil, salt, garlic & pepper in food processor. Pulse until blended, but still a rough texture. Be sure to scrape the sides of the processor a few times to make sure it is mixed in.
Spread Pesto on one slice of bread. Add tomato and then cheese. Top with another slice of bread. (do not put pesto on both slices of bread.. it may be too strong).
You can either drizzle olive oil on the panini press or brush it lightly on the outside of the bread. If you decide to drizzle, be sure to use olive oil for each sandwich. (If you are just using a skillet, use something to put weight on the sandwich)
Cook 2-3 minutes per side, until golden and mozzarella melted (as melted as you like).