Sandwiches are great; warm sandwiches are ideal.
This grilled cheese sandwich encompasses the ideal of European rustic wholesome food in my opinion.The filling is a mix of cheese and fresh basil pesto, my favorite crusty bread makes the sandwich, and the whole is cooked in sizzling butter to a golden-crispy-gooey perfection.
Delicious as is, this sandwich is great dunked in some tomato soup.
6 slices crusty bread
1 cup grated cheddar
1/2 cup grated Parmesan
For the pesto:
1 cup fresh basil leaves, packed
1/4 cup grated Parmesan
1/4 cup olive oil
3 Tbsp cup toasted pine-nuts (or almonds or walnuts)
2 cloves garlic, peeled
1/2 tsp salt
good grinding of black pepper
Mix the grates cheddar and Parmesan; set aside.
Make the pesto by blitzing all the pesto ingredients in a food processor and adding the olive oil in a stream as the machine runs.
Heat a dry frying pan on a medium heat.
Butter each slice of the bread on just one side.
Smear a generous amount of pesto onto the unbuttered side and top with a half a cup of the cheese mix.
Put the top of the sandwich on, butter side facing up.
Place into the pan and weigh it down with a something flat and heavy.
Cook for a couple of minutes until the cheese starts to melt and the bread is golden crispy, then carefully flip it over and repeat for the other side.
Repeat for the remaining two sandwiches.
This is delicious dunked in some tomato soup.