10/05/2011 13:22 Filed in: Entree or Main Dish
One of the great things about a stay-cation - is having the time to make something really good for lunch.
Don't get me wrong, I really like leftovers for lunch, and have them quite often, but sometimes it's nice to make something fresh.
Since we had a couple of tomatoes from the farmers market just begging to be used, we decided to turn our Pesto Grilled Cheese Sandwich into a Pesto Tomato Grilled Cheese Sandwich.
I best get back to the vacation fun of cleaning the garage...
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.
Pesto Tomato Grilled Cheese Sandwich
2 slices of GF Bread (Udi's is shown here)
Basil Pesto (homemade is best, but Classico Basil Pesto shown here)
2 slices of Provolone cheese
1 slice of tomato
Heat pan or griddle to medium heat.
Drizzle olive oil on one side of each slice of bread. This side will be placed directly on the heat.
Spread pesto on the non-oiled side of each slice.
Lay down one slice of cheese on top of pesto
Lay down the tomato slice.
Lay down the last slice of cheese. This encases the tomato in an envelope of cheese.
Cover with remaining slice of bread. Remember Pesto side toward the cheese/oiled side on top.
Place sandwich on pan and cover. Covering will help the cheese melt.
Check after 1 - 2 minutes - make sure it's not burning. Flip when GBD (golden, brown & delicious)
Do the same to the next side.
I'll let you decide how best to slice your sandwich. Personally, I think diagonal cuts taste far better. :-)
Since GF bread slices tend to be smaller, I made 2 sandwiches.
If you're looking for gluten-free tomato soup to go with this, check out our Gluten-Free Tomato Soup!
Until the next good eats...