I’ve gone a long way from mayo and ham sandwiches that my mother used to pack in my school lunchbox. I no longer see mayo as an integral part of a sandwich. Neither do I judge a sandwich by how much filling it has. To be frank, the oh-so-tall sandwiches that Guy Fieri likes to feature in Diners, Drive-ins and Dives make me shake my head already. Over-the-top just doesn’t excite me anymore.
These days, I prefer the perfect symphony of a few well-paired ingredients. Like these grilled cheese and pesto sandwiches. There’s nothing but cheese slices and homemade pesto between the slices of bread. I saw something similar last night on Pinterest, I can’t locate the page anymore but I remember exactly how the sandwiches looked like. As soon as I woke up today, I made my version. Grilled cheese and pesto sandwiches. Amazing. If you think you can’t spread enough pesto on the bread, go ahead and dip the sandwiches in more pesto.
- 4 slices of bread, any kind, sides trimmed or not
- lots of cheese slices, any kind (but the soft cheeses that melt well like mozzarella and Monterey Jack are idead)
- about 2 tbsps. of pesto (see recipes here and here — if you opt for store-bought, I hope the quality is really superb)
- 2 tbsps. of butter
- Start heating the skillet or wide frying pan.
- Spread a tablespoonful of pesto on each of two slices of bread. Pile cheese slices on top. Cover with the remaining slices of bread.
- Melt a tablespoonful of butter in the hot skillet and spread. Grill the sandwiches until browned. Flip. Add the remaining tablespoonful of butter and grill until the opposite side is browned.
- Serve the sandwiches at once — while the cheese is soft and gooey.