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Tomato & Pesto Grilled Cheese with Melted Provolone & Mozzarella Cheeses

Ingrid Beer
  • minutes
  • Serves 2

INGREDIENTS

4 oz

Basil, leaves

4 cloves

Garlic

1

Heirloom tomato, large yellow or red

1/2 tsp

Lemon, zest

2 tsp

Lemon juice, fresh

1

Pesto sauce, Summer

1

Black pepper, Cracked

2

Salt

1/2 cup

Olive oil

3 tbsp

Pine nuts, toasted

4

slices Rustic-style bread

2 tbsp

Butter

2

slices Mozzarella cheese

1/4 cup

Parmesan cheese, grated

2

slices Provolone cheese