Grilled Cheese with Pesto and Tomato

Cheesey, buttery, white bread, grilled cheese. That’s how I remember eating them as a kid.

Not exactly a health food, and they aren’t the easiest to light-up with the exception of reducing the amount of butter and cheese used and throwing in some veggies (or fruit) like this tomato!

Although I love a good grilled cheese, I don’t make them that often. You would think mom of 4 kids would be making grilled cheese all the time. The thought actually popped into my head the other night on one of our busy soccer days- “it’s been a while since I’ve made grilled cheese kids” let’s have that for dinner. The kids had theirs and I dreamed of my adult version.

It’s a simple one- pesto, tomato and mozzarella. I just can’t get enough of the pesto I buy from Costco (Kirkland brand) but making a homemade version is awesome too! I like a good hearty bread for my grilled cheese, preferably with some nuts and seeds.

***My trick for reducing the amount of butter used is to not smear it on the bread, but rather add it straight to the skillet, let is swirl around to coat the pan and then place your sandwich in there, once it’s time to flip it, add a little more, swirl again and flip bread back into the skillet. Some of the butter/oil stays behind and you aren’t using quite as much.

Don’t get me wrong between the pesto, cheese and butter there is still plenty of fat in this one. Don’t fret, it’s a splurge.

The problem with using cold tomatoes and fresh mozzarella, is they cause a little delay in the melting process. So after grilling the sandwich to a golden brown on each side, just pop it in the microwave for about 10 seconds to full melt the cheese if needed. Or better yet, use room temperature tomatoes!

If you aren’t using fresh mozzarella, you’re sandwich will still be delicious- cheddar, provolone, what ever you like!

Next time I get around to making grilled cheese I think I am going to try this version for my kids. I actually think they might love it!

I have an exciting weekend planned with the family which I’ll tell you all about next week! Have a good weekend friends!

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Grilled Cheese with Pesto and Tomato

 

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Serves: 1 serving

Ingredients

• 2 slices multi-grain bread (or sub gluten-free)
• 1 Tablespoon pesto (or enough to cover one slice)
• 2 Tablespoons shredded mozzarella cheese
• 1 ounce thinly sliced fresh mozzarella cheese
• 4 slices of tomato, thinly sliced
• 1 teaspoon butter, divided
• ½ teaspoon oil, divided

Instructions

1. Add half teaspoon of butter and ¼ teaspoon of oil into a nonstick skillet. While that is warming up, assemble sandwich: take one slice of bread, sprinkle with cheese, top with fresh mozzarella, tomato sliced, spread pesto on the other slice of bread and close to form sandwich.
2. Place into skillet and cook for ~3 minutes or until brown. Lift with a spatula and add another half teaspoon of butter and ¼ teaspoon oil to skillet and let it swirl around to coat the pan. Flip sandwich and add back to pan. Brown for 2-3 minutes or until cheese has melted.

Notes

If bread is getting too brown and cheese hasn't fully melted, put it in the microwave for about 10 seconds.
Note: I like using butter and olive oil, but it's optional really

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