Grilled cheese ingredients:
1 slice havarti cheese
1 slice American cheese
1 slice white cheddar cheese
2 slices of rustic Italian bread (I always get fresh that day from our local bakery)
2-4 small slices of butter
Herbs for garnish (optional)
Tomato pesto ingredients:
1 large tomato
tsp of balsamic vinegar
I add the tomato pesto to the sandwich after I cook the grilled cheese. I find that cooking the tomato in the sandwich does not optimize the flavor.
Cooking the grilled cheese…heat up your pan (medium heat) spread 1-2 small slices of butter on one side of each slice of bread. Put the first slice (butter side down) in the pan. Add your cheese. Put the second slice of bread on top of the cheese (butter side up). Cover the pan and turn down heat to low. Let the grilled cheese cook until the first side is golden brown and then flip to brown the other side. You may need to turn the heat up a little when you flip to the second side if your cheese is already fully melted.
Assembling the tomato pesto…turn the large tomato on its size and thinly slice it. I always buy harder tomatoes vs. soft. They taste better and are easier to slice without becoming mush. Take teaspoons of your four herb pesto (view receive here) and spread it on the tomatoes. Drizzle a tsp of balsamic vinegar on the tomatoes.
Combing the two and knocking your socks off…simply open your grilled cheese and add a tomato or two. I eat the tomatoes that didn’t make it onto my sandwich as is, and they’re delicious.