This sandwich is a carryover from the pesto I made and used on my tomato sauce-less pizza. As I noted in my Pesto Pizza post, I am a new fan of pesto. I never liked the taste before. I make my pesto without using pine nuts. What I like about the pesto is its freshness and herbaceousness. The pesto is a great condiment for a sandwich and it is clearly a healthy addition to a sandwich. As you all know, my sandwiches tend to have the same build a sandwich components but never the same ingredients. So the typical sandwich starts with good bread – homemade ciabatta. Then I usually make a sauce to dress the bread. In this case, as the title suggests, I used pesto. I usually add some meat, and in this case, turkey. Next, there is cheese and then often I finish with some homemade slaw. No slaw this time but a tomato for the acidity, and there you have, the fundamentals of sandwich making and this Pesto Grilled Cheese.
Ingredients (measurements are for 1 sandwich):
- Ciabatta Bread
- Spoonful of Pesto (see Pesto Pizza)
- 2 slices of smoked turkey breast
- 4 slices of smoked gouda
- 1 slice of a hot house tomato
- 1 tbsp canola oil
Assemble the sandwich by slicing the bread and spreading the pesto on 1/2 of the bread.
Be as liberal as you like. Add the slice turkey, the tomato and the cheese.
Meanwhile, heat a skillet on medium heat. Add the oil and let it get hot. Start by putting the sandwich in topside down. I add a press so the bread touches the whole surface. After about 2 minutes, flip the sandwich and again use the press to push down the sandwich.
Cook for 3 – 4 minutes. You are looking for a good melt on the cheese. If necessary, use a skillet top for the last minute or two.
Serve and enjoy!