Ingredients:

  • 2 slices (60g) Sourdough or Thick-cut white bread
  • 2 tbsp (28g) Unsalted butter, softened to room temperature
  • 2 slices (40g) Sharp Cheddar or Gruyère cheese
  • 3 thick slices (45g) Roma or Vine-ripened tomato
  • 1 pinch (1g) Kosher salt
  • 1 tsp (5g) Basil pesto

Instructions:

  1. Slice the tomatoes and lay them on a paper towel. Sprinkle with a pinch of salt and let them sit for 2-3 minutes, then pat the tops dry to remove excess moisture.
  2. Spread the softened butter evenly on one side of each bread slice.
  3. Flip the bread so the buttered side is down. On the unbuttered side, layer one slice of cheese, the dried tomato slices, a smear of pesto, and the second slice of cheese.
  4. Top with the second piece of bread, buttered side facing out.
  5. Place the sandwich in a cold skillet, then turn the heat to medium-low.
  6. Cover the pan with a lid for the first 3 minutes to melt the cheese.
  7. Remove the lid, flip the sandwich carefully once the bottom is a deep golden brown, and grill the other side for 2-3 minutes until the crust is crisp.