Pesto Grilled Cheese

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

Directions:

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!