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.
Grilled cheese and pesto sandwiches. Take a break from the usual.
- 4 slices 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)
- 2 tablespoons pesto (you may want more)
- 2 tablespoons butter (you may need more)
- 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.