Ingredients:

  • 2 slices (56g) Sourdough or Thick-Cut White Bread
  • 2 tbsp (28g) Unsalted Butter
  • 3 thick slices (85g) Ripe Tomato
  • 2 slices (56g) Provolone Cheese
  • 1 tsp (5ml) Basil Pesto
  • 1/4 tsp (1.5g) Kosher Salt
  • 1/8 tsp (0.5g) Cracked Black Pepper

Instructions:

  1. Slice tomatoes into thick rounds, place them on a paper towel, and sprinkle with salt and pepper.
  2. Let the tomatoes sit for 2 minutes, then gently pat the tops with another paper towel to remove excess surface water.
  3. Spread softened butter evenly on one side of each bread slice.
  4. Flip the bread over; spread pesto on the interior if using, then place one slice of cheese on each piece of bread.
  5. Place the dried tomato slices on top of the cheese in one slice, then top with the second slice of bread, cheese side down.
  6. Heat a skillet over medium-low heat and place the sandwich in the pan.
  7. Cover with a lid for the first 3 minutes to ensure cheese melts.
  8. Flip the sandwich once the bottom is mahogany-colored and crisp.
  9. Grill the second side uncovered for another 3 minutes or until the bread sounds hollow when tapped.