Grilled Cheese with Basil Pesto & Sliced Tomatoes

Grilled Cheese with Basil Pesto and Tomato

 As I've mentioned before, I've been on a basil pesto kick this summer, due mostly to the fact that I have about 12 square feet of basil in my garden. The other day I was looking for something to eat for lunch. Lunchtime is always a problem for me, because I don't want a big meal, but it has to be more than a snack and has to include enough protein to keep me going til dinnertime.

I went for the Udi's whole grain gluten-free bread (which, by the way, had huge holes in the slices so I only got to use a few of them for sandwiches and the rest will go for gluten-free bread crumbs for stuffing a turkey or for meatloaf - so it wasn't a total loss).

On one slice of bread I arranged enough pepper jack cheese to cover every square inch of bread. We always have pepper jack on hand, for it's one of our favorites. On the other slice I spread the fresh basil pesto liberally (quite uncharacteristically, I might add). On top of that I arranged fresh, warm-from-the-garden tomato slices.

I then melted a little olive oil and a little butter in the skillet, turned it down to low, set the sandwich in the skillet, and covered it with a lid.

A few minutes later I flipped the sandwich over and covered it with the lid again.

Two more minutes maybe...enough so that the bread was golden (okay, a little too golden maybe, but I had to check my e-mail) and the cheese was partially melted.

This was UNbelievably delicious!! (so much so that I made another one today!)

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