Pesto Tomato Melt (Print Version)
# Ingredients:
→ For the Sandwich
01 -
2 slices sourdough bread
02 -
2 tablespoons mayonnaise
03 -
2 tablespoons basil pesto
04 -
1 roma or heirloom tomato, sliced
05 -
1/4 teaspoon ground black pepper
06 -
1 cup shredded aged cheddar cheese
# Instructions:
01 -
Spread one slice of bread with half the mayonnaise and place it mayo-side down in your skillet. Spread the same slice with all of the basil pesto.
02 -
Add half the shredded cheese on top of the pesto. Layer on the sliced tomatoes and season them with ground black pepper. Add the remaining cheese on top.
03 -
Place the second bread slice on top and spread its outer side with the remaining mayonnaise. Cook over medium heat for 3-4 minutes until golden brown.
04 -
Carefully flip the sandwich and cook for another 3-4 minutes until the second side is golden and the cheese is melted. Transfer to a cutting board, slice, and serve with kettle chips.
# Notes:
01 -
For extra flavor, try adding a few fresh basil leaves alongside the tomato.
02 -
Using mayo instead of butter for the outside of the bread creates a perfectly crispy golden crust.
03 -
Choose a good quality, ripe tomato for the best flavor - farmer's market heirlooms are perfect in summer.