Trade panini press or skillet for grill to fix this favorite.
Grilled Cheese
4 slices country bread, 1/3-inch-thick
2 tablespoons extra-virgin olive oil
4 teaspoons basil pesto
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1 small ripe tomato, cored and thinly sliced
4 ounces shredded mozzarella
Sea salt
Ground black pepper
Brush one side of each slice of bread with some oil. Place 2 slices, oiled sides down, on cutting board. Spread each with teaspoon of pesto. Arrange tomatoes on 2 slices. Sprinkle with cheese, salt, pepper. Top with remaining slices of bread, oiled sides up. Preheat gas grill to high or light charcoal. As it heats, clean, oil grate. Turn heat to medium. Place sandwiches on grill, cover, cook for 2 to 3 minutes. (If using a 2-level charcoal fire, cook sandwiches on cooler part of grill). Turn sandwiches, pressing firmly with spatula to flatten. Cook uncovered for additional 2 to 3 minutes until undersides are golden brown, cheese is melted. Cut sandwiches in half. Serve.
Yield: 2 sandwiches.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
