Pesto Grilled Cheese
This is the kind of dish that feels indulgent yet remains wonderfully simple. Ready in under 30 minutes, it works just as well as a quick weeknight supper as it does for a leisurely weekend lunch.
Equipment
- Skillet
- Sharp knife
Ingredients
- 4 slices provolone cheese
- 4 slices Havarti cheese
- 4 thickly cut slices sourdough bread
- 4 slices tomato
- 2 heaped tablespoons fresh pesto homemade or shop-bought is fine, but be sure to use fresh and not the shelf-stable type
- Olive oil
Instructions
- Brush the outside of the sourdough bread with the olive oil.
- Spread the pesto on the inside of the bread.
- Heat a skillet over a medium heat, then lay two slices of the bread oiled side down into the hot skillet.
- Lay the slices of provolone on top of the pesto on each slice of the bread, followed by the tomatoes, and finally the Havarti cheese.
- Top with the remaining slices of sourdough, pesto side down.
- Cook until the bread is golden and toasted and the cheeses are hot and melted.
