Heirloom Tomato & Pesto Grilled Cheese

Hello Readers!

It's been awhile since we have been together! Vacation Bible School has been keeping me hopping for the past few weeks! Now that I have recovered, I can get back to blogging! I thought that I would share a recipe for a summer lunch or simple supper! This was inspired by my time a few weeks ago with my dear friend, Nina. We got together to make homemade pesto! After an afternoon of cooking, laughing and sipping iced tea, I went home with little jars of basil, garlic and parmesan goodness to add to all the goodies that I have been "freezer-preserving".

I decided to thaw out a jar and create a simple, summery supper. My husband has been experimenting with growing heirloom tomatoes for the past few years and this year we finally had success! The Cherokee Purple tomatoes flourished! They are a large, round tomato with a dark red flesh. These tomatoes can also be almost purple in color hence their namesake. The one that I have in the picture below definitely is more on the red hue but we have had a few that are deep red-purple! This heirloom variety is also low in seeds and acidity! Cherokee Purple tomatoes are perfect for sandwiches but so are any garden slicing tomato. This time of year, we can live on the treasures we find in our garden. It sure makes cooking simple and speedy. We pair homegrown tomatoes with some handmade rosemary sourdough bread from our local farmer's market for a combination that is sure to please! Here is how to craft these summer-inspired grilled cheeses!

Ingredients ~ 

6 slices of sourdough bread (we used rosemary sourdough but any sourdough will do)
Small jar of basil pesto 
Heirloom tomatoes or garden tomatoes, sliced 
white sharp cheddar or Muenster 
salted butter, softened for spreading 

Spread butter onto two slices of bread. Flip the slices over and spread pesto evenly over the bread. Add fresh tomato and as much cheese as you please. Fit the sandwich together and place on a hot grill pan. Grill until the cheese is melted and the bread is toasted to a golden brown. Cut into sections and serve with your favorite pasta salad. My Watermelon Mint-Lime Salad is also a great pairing for this grilled cheese!


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