Grilled Cheese with Pesto (Print Version)
# Ingredients:
→ Sandwich Parts
01 -
4 large slices of sourdough
02 -
4 strips of crispy bacon (optional)
03 -
2 small vine tomatoes, sliced thin
04 -
4 ounces mozzarella cheese, fresh and cut into slices
05 -
2 tablespoons softened butter
06 -
2 tablespoons pesto made with basil
# Instructions:
01 -
Put the bacon in a cold pan and turn the stove to medium heat. Cook until it's crispy, then set the strips on a plate with paper towels. Leave the grease in the pan in case you want to use it for frying.
02 -
Take the bread slices and spread 1/2 tablespoon of pesto on one side of each one. Lay down the mozzarella, tomato, and bacon (if you’re using it) on two pieces of the bread. Put the other two bread slices on top, pesto side facing in.
03 -
Warm up the skillet over medium heat. You can use the bacon grease left in the pan or a clean one. Smear butter on the outside of the sandwiches and place them in the hot pan with the buttered side down. Cook for about three or four minutes until the bottom is a nice golden color.
04 -
Butter the top side before flipping the sandwiches over. Keep cooking for another two to three minutes so the bread gets toasted and the cheese properly melts. Let them cool for a minute before splitting them up to serve.
# Notes:
01 -
Picking a thick, bakery-style bread keeps it from getting too soggy. Regular sandwich bread might not work as well.
02 -
To avoid sogginess, dab your mozzarella slices with a paper towel beforehand to get rid of the moisture.