Grilled Cheese 

4 slices thick-cut sourdough bread

1 ball (1 lb.) fresh mozzarella, cut into ¼” slices

2 plum tomatoes cut into thick slices

1 c. fresh basil pesto, (recipe on p. 4)

Kosher salt and freshly ground black pepper

Extra-virgin olive oil 

Preheat Panini press.

Assemble sandwich by smearing insides of bread slices with basil pesto. Arrange a layer of sliced tomato and season with fresh salt and pepper. Layer the mozzarella slices over the top and place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface or brush olive oil on sandwich surfaces. Place sandwiches on the hot press. Turn after 2-3 minutes. The sandwich is ready when golden brown and cheese has melted around edges. Serve hot.