Pesto, Olives and Tomato Grilled Cheese

Jennifer (Savor the Thyme) — Wed, 29 Jun 2011 13:48:04 +0000

Feet have growing pains, you know. It’s true because our 5-year-said so. I asked him to put away his toys and his response was, “I cannot walk as I have too many growing pains in my feet.”

I get those around my waist. Odd.

Well, no need to expand your waist or feel any guilt with this grilled cheese recipe. After all, it’s made with some extra nutrients.

Start with fresh ciabatta or your favorite bread. Cut two slices (per sandwich) about 1/2 inch thick.

Grab your favorite prepared pesto or make your own.

Let the schmearing begin.

Did you schmear the pesto all over both pieces of bread? Please do so.

Grab your favorite type of olives and prepare to chop them up.

Chop up to your preferred size and scatter over the pesto on one of the slices of bread.

Now slice up that gor-gee-ous tomato into two or three slices, depending on the width of the bread, and layer over the olives.

Slice up your favorite cheese. Instead of staring at it on a super pretty plate, go ahead and stack them on top of the olives.

Still staring, eh? Please place them on the sandwich. (I know. It’s a pretty vision.)

That’s better. Top with the slices of tomato, then go ahead and heat up your panini press or indoor grill.

Spray both sides of the sandwich with olive oil or butter-flavored nonstick spray. Place that sweet sandwich on the press/grill and listen to the music-like sizzle. Allow to toast up until the sandwich is nice and brown.

Place the sandwich on the plate, cut in half and prepare to dig in.

Dang it, the little hands beat me to it.

Printable Recipe

Pesto, Olives & Tomato Grilled Cheese

by Jennifer (Savor the Thyme) on May 25, 2011 in Main Courses, Sandwiches

See post on Jennifer (Savor the Thyme)’s site!

4.60 Mitt(s) 5 Rating(s)

Description

This is a less-guilt comfort food because you gain nutrients from the tomatoes and olives (but don’t tell anyone). Hal-le-lu-jah!

Ingredients

2 slices Ciabatta/Bread
1 Tablespoon Pesto
1 Tablespoon Olives, Chopped
2 slices Tomato
5 slices Fontina Cheese

Preparation Instructions

Plug in/turn on your indoor grill or panini press.

Slice the ciabatta (or your favorite bread) into approximately 1/2-inch slices. Spread the pesto (make your own or use your favorite prepared pesto) all over one slice of the bread.

Chop up the olives (or buy them already chopped) and scatter them over the pesto. Lay the tomatoes on top of the olives and finish up the sandwich by placing the cheese over the tomatoes and top with the remaining slices of bread.

Spritz one side of the sandwich with olive oil spray, flip carefully and repeat. Place the sandwich on the grill/press and let the magic happen. Allow to cook until the bread gets all crispy and brown and the cheese is gooey. Flip and repeat if not using a panini press.

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Jennifer Leal is a mom of two children ages 5 and 7. She lives in Rhode Island with her family and is the creator of the blog Savor the Thyme, which focuses on celebrating healthier food and family togetherness, all peppered with personality.

Tasty Kitchen Blog » Jennifer (Savor the Thyme)