Grilled Cheese with Heirloom Tomatoes and Pesto
A wonderful outdoor grilled - grilled cheese sandwich layered with ripe heirloom tomatoes and tasty pesto.
Servings: 2 sandwiches
- 1 cup ripe heirloom tomatoes cut into ½ 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 ½ cup lightly packed
- 2 ounces brie cheese or fontina cheese, sliced
- ¼ 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.
Click HERE to get our easy pesto recipe
Adapted from a recipe by Curtis Stone on Food.com
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 490kcal | Carbohydrates: 30g | Protein: 23g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 927mg | Potassium: 385mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1684IU | Vitamin C: 10mg | Calcium: 488mg | Iron: 2mg