This post may contain affiliate links. Please read my disclosure policy.
During the summer months, when the tomatoes are plentiful, we eat a lot of tomato sandwiches a/k/a … lycopene overload. Our sandwiches are usually very simple with just tomatoes, mayo and bread. I often ask my husband what he wants for dinner and he often replies “a tomato sandwich.” Traveling husband is very easy to please, especially when it comes to homegrown tomatoes. For several years he asked me to blog a tomato sandwich, so at long last … I’m sharing the most fantastic, delicious, flavorful, incredible, dreamy, cheesy Outdoor Grilled – Grilled Cheese Sandwich with Heirloom Tomatoes and Pesto recipe.
I think if you’re going to have cheese, have some cheese! This sandwich is great with lots of cheese. Creamy brie, slightly salty and sweet Gruyère marry perfectly with our homegrown heirlooms. I used THIS pesto made from our garden basil and slathered it on thick sliced whole grain bread. Topped with gobs of cheese and chunks of tomato bathed in balsamic vinegar, well you get the idea. This is a grilled cheese on steroids, a tomato sandwich from another planet, a fantastic dinner or delightful lunch. I guess if my husband requests another tomato sandwich for dinner, he might even like this recipe for a nice change.
Grilled Cheese with Heirloom Tomatoes and Pesto
- 1 cup ripe heirloom tomatoes, cut into 1/2 inch chunks
- 1 teaspoon balsamic vinegar
- salt and fresh ground pepper to taste
- 4 thick slices whole grain bread
- 2 ounces Gruyere cheese, grated, about 1/2 cup lightly packed
- 2 ounces brie or fontina cheese, sliced
- 1/4 cup prepared pesto
- Preheat your gas grill - or indoor grill pan.
- While the grill is heating toss the tomatoes and balsamic together in a small bowl. Season with salt and pepper and set aside (stir occasionally)
- Divide the pesto on one side of each slice of bread.
- Top with the shredded Gruyere and brie slices.
- Turn off the center burner on your grill and turn the other burners down to medium. Place the bread halves, cheese side up, on the grill over the unlit burner.
- Close the lid and grill until the cheese melts and the bread is lightly toasted. This should take about 7-8 minutes depending on the temperature of the grill. If the bread is browning too quickly, move to the cooler part of the grill until the cheese is melted.
- Remove the 4 open face sandwiches to a platter and top with the tomato pieces.
- Sandwich the two sides together and serve immediately.
I truly can’t wait to make this again. What a treat! What do you put on your favorite tomato sandwich? Do you like soft bread or toast? I know this is getting a little personal – and I won’t hold it against you if you don’t like tomato sandwiches, but you HAVE to give this a try! Hope you have a fantastic weekend and thanks so much for stopping by!