from the kitchen of mr. pete's
4 slices of sourdough bread
4-6 thinly sliced mozzarella
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup mr. pete's, plus additional 1 1/2 tablespoons to cook the sandwich
1/4 cup pine nuts
2 garlic cloves minced
1/8 tsp of sea salt (or to taste)
1/8 tsp ground cracked pepper (or to tase)
store bought or homemade Pesto ( see Basil Pesto recipe from two peas and their pod below)
Brush and evenly distribute mr. pete’s olive oil on one side of each slice of sourdough bread.
With oil olive sides down, slather homemade pesto or store bought on each side of bread.
On the pesto sides, layer mozzarella cheese (about 2-3 slices, per your cheesy preference) on top.
With pesto sides of each sliced bread, press together to form a sandwich.
Heat a skillet over medium heat with an extra drizzle of mr. pete's. When the skillet is piping hot, add sandwich, olive oil side down. Cook until golden and cheese begins to melt, about 2-3 minutes. Then, flip to golden and crisp other side, about 2 minutes.
Serve by itself or with your favorite tomato soup recipe. Enjoy!