Heat a large skillet or griddle to medium high heat. Butter one side of each slice of bread.
Place a slice of bread, buttered side down in the hot skillet. Layer on 2 slices of cheese and chopped tomatoes.
Spread pesto on another slice of bread, the opposite side of the butter.
Place this slice, butter-side out, atop the cheese and tomatoes. The pesto will be facing the other fillings.
Cook on the hot griddle until the bread is crisp and toasty and the cheese is melted, flipping once. Remove from heat and serve immediately.
To make it in the air fryer
Preheat the air fryer to 370 degrees. Butter one side of each slice of bread. Place a slice of bread, buttered side down in the basket.
Layer on 2 slices of cheese and chopped tomatoes.
Top the sandwich(es) with a top slice of bread, pesto spread on the inside, butter on the outside.
Cook for 7 to 10 minutes, flipping once, until the cheese is melted and the bread is toasty. Serve immediately.
To make it in the panini press
Assemble the sandwich as directed above and place on the surface of a panini press.
Close the press and cook on medium high until the cheese is melted and the bread is toasted. Serve immediately.
Nutritional values are approximate and based on 1 sandwich. Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Variations - There are some great fillings you can add to this Pesto Grilled Cheese to make it a little more. Consider tucking in any of the following:
use a different kind of pesto: there's basil, of course, but you can also use tomato, artichoke, eggplant, or whatever other variety crosses your path.