Despite the fact that we just left the sunny Central Coast (where we held our fabulous 2nd annual Savor the Central Coast event), it is raining and gloomy here today. In other words, perfect grilled cheese weather.
I could have thought of some more unusual way to use my basil-almond pesto from a few weeks ago, but I kept coming back to the idea of a comforting, oozing, hot grilled cheese sandwich.
After thawing my pesto, I buttered one side of each bread slice, layered cheese on the flip side of one slice and spread my pesto on the flip side of the other slice, then I sandwiched the sides together and cooked the whole thing in a frying pan until the outsides were golden and the cheese was melted. The trick to getting the cheese to melt before the crust burns is to cover the pan and to keep the heat low.
What’s your favorite rainy day fare?