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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Mike the Gardener says
A great looking sandwich … just another option for all of the beefsteak, marglobe and Mr. Stripey tomatoes I am growing this year … as well as all of the home made pest we are making with the basil we are growing … this recipe is a definite score!
pam (Sidewalk Shoes) says
I was thinking about making basil vinegar with my first harvest of basil, but you’ve convinced me to do the pesto first!
We made our first batch of pesto last week. I ate about half of it up with a spoon before we had a chance to use it. This looks amazing! I will have to get some provolone (one of our favorites) and give it a try.
This looks amazing! Thanks for the fresh food inspiration!
Katie Mae Stanley says
I LOVE pesto! This looks great!
Kelly @ The Nourishing Home says
Katie, this looks wonderful. When we were visiting my Mom in TN this summer, she took out her new panini-press and made me a grilled caprese sandwich on GF bread. It was so good. But I love your idea of using pesto. This is going on a future meal plan for sure! Thanks for sharing! xo