Cooper Pesto and Tomato Grilled Cheese

SLICE

SERVES: 1-2

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Oh, the grilled cheese sandwich. Humbly making its way through life, being all delicious and comforting and generally perfect. And yet, there are so many ways to take this icon of comfort food and reinvent it. Take this Cooper Pesto and Tomato Grilled Cheese sandwich recipe. Just hearing that name is enough to make your mouth water. Just imagine when you actually eat it!

INGREDIENTS

1 loaf focaccia bread
3 tablespoons basil pesto (or more if desired)
6 slices Cooper Sharp White cheese
2 vine-ripened tomatoes, sliced
spinach
olive oil

DIRECTIONS

Cut bread in half horizontally using a serrated bread knife. Brush the outsides of the pieces of bread with olive oil.

Assemble the sandwich:

Start with 1 slice of focaccia bread (oiled side facing out). Add a thin spread of pesto. Add 1 slice of Cooper Cheese. Top cheese with a few spinach leaves and 1 or 2 tomato slices. Add another slice of Cooper Cheese. Top with another layer of pesto, 1 to 2 tomato slices and spinach leaves. Add another layer of pesto, then another slice of Cooper Cheese, and finish it off with another layer of pesto. Top the sandwich with a second slice of bread (oiled side facing out).

Place sandwich in a panini press. Cook until sandwich is golden and crisp, and cheese is melted, or approximately 3 to 5 minutes. Optionally, this sandwich can be grilled in a preheated skillet on medium-low heat, flipping after a few minutes, until it’s done to your liking.

Cut in half and enjoy (on your own or with a friend)!