I’ve been trying to write this post for two weeks and somehow the words still escape me. Life is busy, hectic and stressful all at the same time as being exciting. I suppose that its kind of ordinary though as I’m a temp worker so starting a new job for a short time is regular and sorting my life out seems a constant work in progress kind of job.
I’m about to move into a proper home with some friends if all goes well (fingers crossed) and I’m hoping unlike the last few times that things will work out and feel smoother. Living with others can be hard work if you come from differing cultures and were raised differently and I’m hoping the rest of my stay in London will be in a quieter neighborhood with a little more grounding.
So those are the inconsequential words that it took me two weeks to say.
I’ve also lacked the words to talk about how fast the last two seasons have passed me by and the lists of recipes I want to create seem to get ever longer. Tomatoes are the quiet stars of summer, what hidden behind the watermelon and stone fruits. Tomatoes perfectly blend to be spread over pizza bases or sliced on top of perfectly grilled burger patties.
And so their season has come to another end and I wanted to pair them with pesto and a few cheeses for a melty toastie that pairs them with some herb gooey flavors and uses them up. And it’s perfect toastie season with the layers beginning to pile up and heartier meals coming out of their closets.
Yes, these toasties are put together in 5 minutes flat and once golden can be consumed in 15 minutes. You could very well double the pesto and cheese by layering on either side of the cheeses, but its up to you how extravagant you want to be with this homey meal.
Note: The recipe and images were updated in mid 2019.
Grilled Cheese and Pesto Sandwich
Recipe by Roamingtaste
4 slices thick wholegrain bread
2 tablespoons pesto
2 tablespoons brie cheese, crumbled
2/3 cups cheddar and edam (any mild would do) cheese, grated
1 sundried tomato, roughly chopped
Spread a little mayonnaise on the outside of each slice of bread.
Spread the pesto one side of your bread (mayo side down). Sprinkle the sundried tomato and cheeses on top and top with the remaining bread.
Heat a pan on low to medium heat, place the sandwiches in the pan and flatten with a pot lid. Cook either side approximately 5 minutes or until golden and the cheese is melty.
Remove from the pan, halve and serve immediately.
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