Gourmet Grilled Cheese

When unexpected company arrived I went into a panic. (I'm Italian so it's tradition to feed any who comes to my home). I had chicken soup in the freezer (will pass along that recipe later) and added noodles to it but I still needed to serve some kind of sandwich with it. Left over pesto that I had made earlier in the week (Barefoot Contessa Recipe below) and mozzarella cheese were in the fridge, all I needed was italian bread. My husband ran to the market and came back with fresh sourdough bread instead which actually worked out better. Needless to say, even though it was a basic grilled cheese, they loved it. If you are not into pesto (I'm a pesto freak....) then just make it with cheese and tomatoes, trust me guests will be impressed.

Ingredients:

• 8 slices sourdough or italian bread
  
• whole milk mozzarella cheese(fresh mozzarella would work good also if you have it available, I didn't so used what I had in the fridge)
  
• basil pesto, recipe below (you can also buy basil pesto in the market)
  
• Softened Butter
  

Place bread slices on cutting board. Spread each slice with pesto. On half of the bread place two slices of mozzarella and then place the remaining slices of bread pesto side down on top. Spread soften butter on outside of bread.

Place buttered side of bread in ungreased heated fry pan, when lightly browned, turn over and spread butter on other side of bread. As second side is cooking, place another heavy fry pan over the sandwiches so they press down and cheese melts completely, kinda like make a panini sandwich for those of us without a panini machine. Serve warm.

Barefoot Contessa Pesto Receipe:

• 1/4 cup walntus
  
• 1/4 cup pignolis (pine nuts)
  
• 3 tablespoons chopped garlic (9 cloves)
  
• 5 cups fresh basil leaves, packed
  
• 1 teaspoon kosher sale
  
• 1 teaspoon freshly ground black pepper
  
• 1 1/2 cups good olvie oil
  
• 1 cup freshly grated parmesan
  

Place the walnuts, pignolis and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the parmesan cheese and puree for a minute.

Notes: Air is the enemy of pesto. For freezing, pack it in a container with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bow of water, and then spin them very dry in a salad spinner.

Pesto Source: Barefoot Contessa Parties, 2001