Ingredients
Method
Preparation
- Spread about 1 tablespoon of pesto on the inside surface of each slice so both inner faces are coated.
- Place the two cheese slices between the non-pesto sides so the pesto faces the cheese. Press the sandwich gently together.
Cooking
- Heat a skillet over medium heat and add the butter. Let it melt and just start to foam.
- Lay the sandwich in the skillet. Cook 2 to 3 minutes on the first side until it is golden brown.
- Flip the sandwich carefully and cook the second side 2 to 3 minutes more, pressing lightly with a spatula if needed, until the cheese is fully melted and both sides are evenly browned.
- If the cheese is slow to melt, lower the heat slightly and cover the pan for a minute.
- Transfer to a cutting board, slice, and enjoy immediately.
Nutrition
Notes
Use room-temperature cheese for faster melting. For a dairy-free version swap in vegan cheese and a nut-free pesto or sun-dried tomato spread. If you prefer less oil, use olive oil instead of butter on the pan. Best served hot with a pairing of tomato soup or a green salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm in a skillet over low heat.