After taking a class with Beverley, AnnaLisa Madison was inspired to experiment and create this Toasted Cheese Sandwich Recipe. She combined this with a Basil Pesto recipe that she received during a six-week course she took at the Cambridge School of Culinary Arts. Both recipes have been provided here.
Basil Pesto Ingredients
- 2 tbs toasted pine nuts
- 1/2-2/3 cup olive oil
- 2 large garlic cloves
- 2 cups packed, washed, and chopped basil leaves
- 1/2 tsp salt
- 1/3 cup grated Romano cheese
- 1/3 cup grated parmesan cheese
- I also add a squirt of fresh lemon juice to brighten the flavor.
Basil Pesto Instructions
- Place ingredients in food processor and pulse until well mixed.
Toasted Cheese Sandwich Ingredients
- Basil pesto
- Gouda cheese
- Tomato
- Mixed lettuce greens
- Two slices of multigrain bread (can be gluten-free)
Toasted Cheese Sandwich Instructions
- Spread basil pesto on one slice of bread.
- Place cheese on pesto side of the bread
- Place one or two slices of tomato on top of the cheese
- Put the second piece of bread on top of the sandwich
- Place the sandwich in the toaster oven or regular oven and toast to taste.
- Note: Gouda Cheese is slow to melt. You may want to use the bake option on your toaster oven. Bake on a low heat.
- When the sandwich has reached your desired doneness, remove the sandwich from toaster or oven. Take the top piece of bread off the sandwich, and place lettuce greens, of your choice, on top of the tomato and place the top piece of bread on the sandwich.