Wednesday, March 2, 2011
I cannot even begin to describe how happy this made me today. And it took exactly 7 minutes from fridge to ecstasy.
Grilled Cheese with Tomato Pesto
Two slices cracked wheat sourdough bread
Purchased sun-dried tomato pesto
Extra sharp cheddar cheese, sliced
Chopped Italian parsley, basil, or other herb of your choice
Spread one side of each slice of bread with a nice coat of butter. Spread the other side of one of the slices with a generous amount of the pesto. Place a couple of slices of cheese on top of the slice with the pesto. Sprinkle the herbs on top of the cheese. Cover with the other slice of bread, butter side out.
Heat up a non-stick skillet over medium high heat. Place the sandwich in the skillet. Cook for 2-3 minutes on each side, pressing down a bit on the sandwich with your spatula every once in a while, until bread is perfectly crispy, buttery and golden brown and the cheese is completely melted. Your cue that it's done will be the sight of a little cheese dripping down into the skillet from the sandwich. This will leave you some lovely crusty cheesy bits for an extra treat.
Variation: You can use basil pesto or coarse Dijon mustard in place of the tomato pesto. I often do.