Gourmet grilled cheese featuring slow-roasted tomatoes, basil pesto, and layered melted cheese on rustic sourdough bread.
# What You Need:
→ Roasted Tomatoes
01 - 2 large ripe tomatoes, sliced 1/4 inch thick
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon dried oregano
→ Sandwich
06 - 4 slices rustic sourdough or country bread
07 - 2 tablespoons unsalted butter, softened
08 - 2 tablespoons basil pesto
09 - 4 slices mozzarella cheese
10 - 4 slices sharp cheddar cheese
11 - Handful of baby spinach or arugula leaves, optional
# Step-by-Step Directions:
01 - Preheat oven to 300°F. Line a baking sheet with parchment paper.
02 - Arrange tomato slices on prepared baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Roast for 50 to 60 minutes, flipping halfway through, until tomatoes are deeply caramelized but retain their shape. Allow to cool slightly.
03 - Spread softened butter on one side of each bread slice. Place 2 slices, buttered side down, on a clean work surface.
04 - Spread 1 tablespoon pesto on the unbuttered side of each base slice. Layer 2 slices mozzarella, roasted tomatoes, 2 slices cheddar, and spinach or arugula if desired on each. Top with remaining bread slices, buttered side up.
05 - Heat a large skillet or griddle over medium-low heat. Place sandwiches in skillet and cook 4 to 5 minutes per side, pressing gently, until golden brown and cheese is completely melted.
06 - Slice each sandwich in half and serve immediately.
