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Tomato and Pesto Grilled Cheese Recipe

   
 

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     Tomato and Pesto Grilled Cheese

Category   Entrees - Maindishes
Sub Category   None
Servings   2 sandwiches
Preptime   15 min

Ingredients
4 slices rustic style bread
2-3 tablespoons softened butter
2 slices provolone cheese
1 large heirloom tomato, sliced thinly into 4-6 slices
Salt
Cracked black pepper
2 slices mozzarella cheese
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
 
4 cloves garlic
3 tablespoons toasted pine nuts
1/4 cup parmesan
1/2 cup olive oil
Salt
4 oz basil leaves, quickly blanched and patted dry

Instructions
(Pesto) To the bowl of a food processor, add in the lemon juice, the zest, the garlic, the pine nuts, the parmesan and about 2 tablespoons of the oil, and process until it becomes a paste; add a couple of pinches of salt and the basil leaves, and process again, drizzling the rest of the oil in slowly; check the seasoning and add more salt, if needed.
(Sandwich) Butter one side of each piece of bread, and turn the un- buttered sides up, facing you. -Place a piece of provolone onto one of the slices, then top with 2- 3 slices of tomato, followed by a sprinkle of salt and black pepper; add a healthy amount of the pesto over the seasoned tomato slices, then finish with a slice of mozzarella cheese; cover with another slice of bread, with the buttered side facing up this time; repeat with the other sandwich. -Place a large non-stick pan over low/medium-low heat, and allow it to get hot; then, add one sandwich in, and place the foil-wrapped brick (if using) on top of the sandwich, in the center, and do not disturb for about 4 minutes, or until that first side is golden-brown; next, flip the sandwich, and, once again, carefully place the brick on top to press, and grill on that side for about 3 minutes.
-Slice the sandwich on the bias, and serve hot.


Originally Submitted
1/27/2015





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