Pesto and Tomato Grilled Cheese

Grilled Cheese Sandwich

1 boule, sourdough, or round rustic loaf

1 oz fontina

2 oz tellegio

2.25 oz mozzarella di bufala or fior di latte (fresh mozzarella)

1.25 oz cambezola

4 slices, tomato, fresh, thinly sliced

1 T butter

2 T mayonnaise

3 T pesto sauce (recipe follows); adjust for the size of your bread

1. Make the pesto. Set aside.

2. Melt butter in a skillet over medium/low heat.

3. Slice two 1/3” slices from the center of the boule or loaf. Slather pesto on the two internal facing sides of the bread. Layer the cheeses evenly on both slices of bread. Top cheeses with tomato slices; close the sandwich so all ingredients are inside. Spread mayonnaise on the top slice of the sandwich.

4. Place sandwich in the skillet mayonnaise side down. Add a weight to the top of the sandwich (another heavy pan, covered in foil, or a cooking weight) to help the sandwich brown evenly, around 3 minutes or so. Remove the weight.

5. When the underside is deep golden, spread the remaining mayonnaise on the top of the sandwich and flip the sandwich. Grill another 3 minutes or so more until crisp and deeply golden.

6. Serve hot with a sparkling pink wine.

Pesto Sauce

2 C basil, fresh, packed

1/2 C parmesan cheese, Parmigiano Reggiano, fresh grated

1/2 C extra virgin olive oil

1/2 C pine nuts

4 cloves, garlic, fresh, minced

1/4 t salt, kosher

1/8 t pepper, black, fresh cracked

1. Place basil and pine nuts in a food processor and pulse 3-5 times; scrape down the sides of the bowl.

2. Add the garlic and the parmesan cheese to the food processor and pulse several times more; scrape down the sides of the bowl.

3. Start the food processor in high mode and slowly drizzle in the olive oil in a steady stream, pausing occasionally to scrape down the sides of the bowl.

4. Add the salt and pepper, pulse to mix well; spread on the insides of the elevated grilled cheese sandwich or serve with your favorite pasta.