Description

One of the most comforting and nostalgic childhood favourites is a grilled cheese sandwich. Summer fresh tomatoes and basil pesto are tucked into this sandwich to make the ultimate flavour combination that is perfect for warmer months.

Ingredients

Scale

2 slices sourdough bread
2 tablespoons mayonnaise
2 tablespoons basil pesto
1 roma or heirloom tomato, sliced
1/4 teaspoon ground black pepper
1 cup shredded aged cheddar cheese

Instructions

Step: Spread one slice of bread with half of the mayonnaise and place it, mayonnaise side down, in your skillet.
Step: Smear that same slice with the basil pesto.
Step: Layer on half of the cheese and top the cheese with sliced tomatoes.
Step: Season the tomatoes with ground black pepper.
Step: Next, add the remaining cheese and finally, the remaining slice of bread.
Step: Smear the top of that last slice of bread with the remaining mayonnaise.
Step: Over medium heat, toast the sandwich for 3-4 minutes.
Step: Flip the sandwich over and toast for another 3-4 minutes.
Step: Remove the sandwich from the skillet and transfer to a cutting board. Slice and serve with kettle chips.

Notes

Flipping a grilled cheese – especially one with tomatoes in the center! – can be challenging. To avoid any mishaps, you can lift the sandwich completely out of the skillet and place it onto a dinner plate. Place a second dinner plate on top and with one hand on the bottom and one hand on top, in one quick movement, flip the plates. Set aside the top plate and slide the sandwich back into the skillet, toasted side up.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-toasting
Cuisine: North American

Nutrition

Serving Size: 1 sandwich
Calories: 830 kcal
Sugar: 11 g
Sodium: 1974 mg
Fat: 74 g
Saturated Fat: 28 g
Unsaturated Fat: 44 g
Trans Fat: 0.1 g
Carbohydrates: 77 g
Fiber: 5 g
Protein: 43 g
Cholesterol: 127 mg

Keywords: grilled cheese, tomato sandwich, vegetarian sandwich, easy lunch, pesto sandwich