RECIPE
When it’s basil and tomato season, make pesto and pesto mayonnaise to have on hand and whip these sandwiches. These are quick to make and easy to clean up. The mayonnaise on the outside of the grilled cheese, in lieu of butter, not only makes the grilled cheese super crispy on the outside but it also burns less than butter. This makes for a nice clean-up for a quick sandwich.
Pay no mind to recipes that tell you to put the cold tomato on the sandwich after it’s made by peeling away the bread. A warm tomato cooked into the grill cheese is not only easier, but it makes for a warm cheesy tomato sauce inside that taste glorious and feels decadent.
For the pesto mayo
½ cup purple or green basil leaves
1 clove garlic
¼ cup extra virgin olive oil
½ teaspoon salt
¾ cup mayonnaise
For the sandwiches
4 slices thick, fresh sourdough bread
Pesto Mayo
½ cup shredded sharp cheddar cheese
4 slices heirloom tomato of choice
A few basil leaves
Combine the basil, garlic and olive oil in a blender and blend until saucy and pesto-like. In a small mixing bowl, combine the pesto and the mayonnaise and mix until all the pesto is combined and creamy.
For the sandwiches:
Put a little mayonnaise on the inside of the bread. Place 2 slices of tomatoes on each sandwich followed by ¼ cup of shredded cheese. Add a few basil leaves and cover with the other piece of bread, forming the sandwich. Heat a fry pan to medium-high heat and, while the pan is heating up, spread a decent amount of pesto mayonnaise over the top of the sandwich bread (outside of the sandwich). Once the pan is hot, place the sandwich mayo side down and allow to cook. While the first side is browning, spread the pesto mayonnaise over the side facing the top. Once the sandwich is browned on the first side, about 2-3 minutes, flip the sandwich and cook the other side for another 2 minutes or until brown, being careful not to burn it.
Store leftover pesto-mayo in the fridge for use in BLTs, potato salad, or as a spicy basil base for homemade ranch dressing
More Seasonal recipes
