Cooper Pesto and Tomato Grilled Cheese
INGREDIENTS1 loaf focaccia bread
3 tablespoons basil pesto (or more if desired)
6 slices Cooper Sharp White cheese
2 vine-ripened tomatoes, sliced
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)!