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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bread
Spread about 1 tablespoon of softened butter evenly on the outside face of each of the 4 bread slices (these will be the exterior that contacts the pan). Lightly brush the inside faces of each slice with a very thin film of olive oil (about 1/4 tsp per slice) to help prevent sogginess from the pesto.
- 2
Assemble sandwiches
Turn two slices butter-side down on your work surface. On each, spread 2 tablespoons of basil pesto evenly over the inside face. Divide the mozzarella between the two sandwiches (about 4 oz per sandwich), arranging it in an even layer on top of the pesto. Sprinkle 1 oz of grated asiago over the mozzarella on each sandwich. If using, add thinly sliced tomato and 2 fresh basil leaves per sandwich. Season the cheese layer lightly with about 1/2 teaspoon black pepper per sandwich (total 1 tsp). Top with the remaining bread slices, butter-side up.
- 3
- 4
Grill sandwiches
Place one or two sandwiches (depending on pan size) in the skillet. Cook for 3–4 minutes on the first side, pressing gently with a spatula or a second pan to ensure good contact. When the bread is golden brown and the cheese begins to melt, carefully flip the sandwich and cook the second side another 3–4 minutes until golden brown and cheese is fully melted. If the bread browns too quickly before the cheese melts, reduce the heat to low and cover the pan for 1–2 minutes to trap heat and finish melting the cheese.
- 5
Rest and serve
Remove sandwiches to a cutting board and let rest 1 minute to set. Slice each sandwich in half on the diagonal. Serve immediately, optionally garnishing with extra grated asiago or a small dollop of pesto.