I caught a bug. First, an annoying ache just below the back of my neck that spread to the shoulders. Then, a persistent stomach ache. Then, fever. Yep, some kind of flu. But, these days, because the flu virus has mutated in so many ways, it was hard to tell at first. Or, maybe — and this is a real possibility — I got sick watching the live telecast of the impeachment trial day after day after day. So, for two days, I stopped. And I got well. End of sickbed story.
When I woke up today, Speedy had some sandwiches prepared for brunch so I wasn’t in a hurry to make our midday meal. I took my time and watched TV while having my coffee. And there was Tyler Florence making a tortellini and meatball soup which he served with grilled cheese sandwiches. What was so interesting was that he spread pesto on the bread before laying on thick slices of cheese. I told Speedy I could make that. And I did. But, instead of the usual pesto with basil, I combined basil with sun-dried tomatoes. And, just like Tyler Florence, I paired the gooey grilled cheese sandwiches with a soup, the recipe for which I will post after this one.
Grilled cheese sandwiches
- Place the sun-dried tomatoes, basil, garlic, pepper and salt in a food processor or chopper.
- Pour in the lemon juice and olive oil. Process as finely or as coarsely as you like. Taste, add more salt and pepper, if needed.
- Divide the mixture into two portions and spread each portion on a slice of bread.
- Arrange the cheese slices on top of the sun-dried tomato and basil pesto and cover with another slice of bread.
- Grill (toast, actually) on a skillet. No need to add oil, seriously. If you want to make the sandwiches to be really compact (i.e., make the cheese really stick to the bread), place something heavy like a plate on top of the sandwiches to weigh them down. Two minutes on each side over medium heat should be enough time to toast the bread and melt the cheese.
- You can serve the sandwiches whole or you can halve them. You can serve them by themselves or with a soup.