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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