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Mozzarella grilled cheese

  • Serves2
  • DifficultyEasy
4 slices thick-cut sourdough bread
450g fresh mozzarella, cut into 1/2-cm slices
2 plum tomatoes, cut into thick slices
200g fresh basil pesto, recipe follows
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
Basil pesto
100g pine nuts
50g fresh basil leaves
50g Italian parsley leaves
50g Parmesan or Romano
2 garlic cloves

1) Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

2) Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

3) Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight.

4) The sandwich is ready when golden brown and mozzarella has melted around the edges.

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