Tomato Pesto Grilled Cheese Sandwich
2 slices thick cut bread (I used a chewy sourdough)
2 oz. shredded fontina
1 oz. shredded smoked gouda
1 oz. or 1 slice swiss
4 slices tomato (I usually use heirloom, but this time I used a Baka Brown)
1 tbsp. basil pesto (homemade, but jarred is fine too)
2 tbsp. garlic butter
2 oz. shredded fontina
1 oz. shredded smoked gouda
1 oz. or 1 slice swiss
4 slices tomato (I usually use heirloom, but this time I used a Baka Brown)
1 tbsp. basil pesto (homemade, but jarred is fine too)
2 tbsp. garlic butter
Instructions:
1. Heat your BBQ/grill, setting your knobs to medium or a temperature of 350-400˚F
2. Spread one side of each of the pieces of bread with the garlic butter. Place the bread buttered side down. Grill until golden.
3. Spread the other side of the pieces of bread and place buttered side down and grill.
4. Layer on the swiss and fontina.
5. Place slices of tomato on top of the cheese and spread or dollop on the pesto.
6. Top with the gouda and place another slice of bread on top grilled side down.
7. Grill over medium heat on each side until golden. If the cheese isn't fully melted turn off the heat and leave on the grill with the cover closed until the desired meltiness has been achieved!
2. Spread one side of each of the pieces of bread with the garlic butter. Place the bread buttered side down. Grill until golden.
3. Spread the other side of the pieces of bread and place buttered side down and grill.
4. Layer on the swiss and fontina.
5. Place slices of tomato on top of the cheese and spread or dollop on the pesto.
6. Top with the gouda and place another slice of bread on top grilled side down.
7. Grill over medium heat on each side until golden. If the cheese isn't fully melted turn off the heat and leave on the grill with the cover closed until the desired meltiness has been achieved!
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