The fresh mushrooms and tomato make this grilled cheese extra special!
Butter one side of each slice of bread (approximately 1 tablespoon of butter per side). Lay butter side down onto a preheated pan over medium/medium low heat. Layer the first slice of bread with a slice of cheese, tomato, mushroom, and pesto, a second slice of provolone and the second slice of bread (butter side up). Cover with a lid for a minute or two. Flip and repeat until both sides are crispy to touch! This recipe makes two grilled cheese sammies.
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This was definitely quick, easy, and sooo tasty. The kids picked some heirloom tomatoes out of our garden and this must be one of the best ways to use them!
Ok, let me tell you that grilled cheese does not pass in my family any longer-we have to have this one!
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NadiaTheRussianVegetarian on 2.25.2011
yes! I’ve been looking for a unique grilled cheese. I think i’ve found one!
ninabean on 7.9.2010
no pumpernickle @my grocery store. I used marble rye which was very complimentary.
polwig on 6.9.2010
Pumpernickel is my favorite bread. I can’t wait to try this recipe.
nbertucci on 6.8.2010
I love pumpernickel bread and grilled is even better. I really like the combo of flavors-great way to use those garden fresh tomato’s.