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Ingredients:
Sandwich
Serves 42-3 tablespoons softened butter or margarine
8 thick slices of
bread
Pesto (recipe follows)
1 package Cheddar cheese slices (about 3/4
pound)
3-4 medium tomatoes, cut into 1/4-inch thick slices
Pesto
2 tablespoons lightly toasted pine nuts or walnuts
2 cups tightly packed
basil or cilantro leaves
2 large cloves garlic, halved
1/3 cup combination
of Parmesan and pecorino Romano cheese, or all Parmesan
1/3 cup olive oil
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By Nicky Dwyer •
Art Direction By Marcella Spanogle •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson
Grilled Cheddar Cheese Sandwiches with Tomato and Pesto
Use really good bread, like a rosemary bread, for this sandwich. Quantities
can be adjusted according to how many people you are feeding.
Sandwich
1. Heat a large, heavy skillet or griddle over medium-high heat. Lightly
butter one side of bread. Place 4 slices of bread buttered side down in skillet
and spread with a teaspoon of pesto. Layer cheese, tomato, and more cheese. (You
may have to grill the sandwiches in batches.)
2. Top each sandwich with
another slice of bread buttered side up. Grill on both sides pressing down on
sandwiches with a spatula until cheese is melted. Serve warm.
Pesto
Pesto is great to have on hand all year round. Of course, you can purchase it
ready-made, but fresh is best! Whip up a batch before your basil plants get
bitten by the first frost. Freeze it in individual packets to pull out in the
dead of winter and perk up pizza, pasta, chicken, or fish. The pesto will lose
its bright green color, but not its fabulous taste.
1. Place all ingredients except olive oil in food processor. Pulse on and off
until mixture is coarsely chopped.
2. With motor running, add the olive oil.
Don't overprocess-thin with water if necessary. For coarser pesto, mix in olive
oil by hand. If not using right away, store in refrigerator where it will keep
for several days.
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