Basil plants giving you a bumper crop? Don’t let it go to waste. Prolific basil adds robust flavor to any dish.
Whip up some pesto so you can enjoy this light, buttery summer sandwich.
Toasted Pesto-Tomato Sandwich
- 8 slices bread favorite, gluten-free if necessary
- 4 tablespoons grass-fed butter
- 2 to 4 tablespoons pesto
- 1 tomato tomato sliced
- 4 slices mozzarella gouda, or provolone cheese
Heat a cast iron skillet over medium to medium low heat.
Generously spread butter on one side of two pieces of bread.
Place one buttered side face down in the skillet and add a slice of cheese and tomato to the top.
Take the other slice of buttered bread and liberally slather pesto on the unbuttered side, then place it atop the tomato.
The pesto side should be down and the buttered side up.
Once the cheese has started to melt, gently flip the sandwich and cook until both sides are well toasted.
Repeat with the remaining ingredients.
This sandwich can be served cold on a hot summer day, whether at the beach or your favorite picnic location.
Idea! Make and freeze extra pesto so you can savor that oh-so-summer flavor throughout the fall and winter.
What’s your favorite summer sandwich, pesto or otherwise?
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