As you have no doubt figured out, I like pesto. The rest of my family aren’t huge fans. And since I buy the big, honking jar from Costco, it lasts me awhile. So, I get creative with my use of it, slathering it on pizza, mixing it into macaroni and cheese, stirring it into pasta salad.
Sure, sometimes, I get efficient and freeze it in 1/2 cup portions so that I don’t have to eat it everyday for two weeks until it’s gone. But, that wouldn’t be this time.
And, yes, pesto is very easy to make yourself. But, since I have a very ungreen thumb these days, it’s better to just buy a jar and call it good.
This sandwich was fantastic! Sourdough bread, tomato slices, jack cheese, and a slathering of pesto. Oh me, oh my! Very, very yummy. Takes the humble grilled cheese to a whole new level.
And now that the pesto jar is empty…. well, I’ll have something else to talk about next week.
Garlicky pesto, juicy tomatoes, and gooey melted Jack cheese join forces in this grilled sammy that is packed with flavor.
- 8 slices sourdough bread
- 1/4 cup butter softened
- 1/4 cup pesto
- 8 oz jack cheese (sliced)
- 2 tomato sliced
- Heat a large skillet or griddle to medium high heat.
Butter one side of each slice of bread.
Prepare each sandwich with one slice of bread (butter side out), 1 tablespoon of pesto spread on the inside, 2 ounces of sliced cheese, sliced tomatoes to cover, and the other slice of bread (butter side out).
Cook on the hot griddle until the bread is cirsp and toasty and the cheese is melted, flipping once.
Remove from heat and serve immediately.
Nutritional values are approximate and based on 1 sandwich.