Pesto Bacon Melts

$3.34 total / $1.67 per sandwich

I've never grown out of the "I could eat grilled cheese every day of my life" stage. However, my palate has grown up a bit. So instead of craving a Velveeta on white bread grilled cheese, I want something with a little more going on. Enter this favorite. First off, I don't think there is a better bread for grilled cheese than sourdough. It is a beautiful thing all buttered up and browned to crispiness.  Second, pretty much ANYTHING combined with melted cheese is going to be a winner in my book. Hopefully you'll enjoy this sandwich on a lazy weeknight as much as I do.

I was lucky enough to make this sandwich using basil pesto
straight from Italy! It was a gift from my husband after
traveling abroad on a mission trip with our
church this summer. It was such a treat!

Nutritional Highlight: Basil Pesto. Basil is an excellent source of Vitamin K and a good source of Vitamin A. So, eating basil in pesto helps the body to absorb these valuable fat-soluble vitamins. The flavonoids and volatile oils found in basil also have health benefits ranging from cardiovascular and DNA protection to inhibiting bacterial growth and anti-inflammatory effects.

Pesto Bacon Melts  (serves 2)

4 Slices California Sourdough (It is wide enough to make a good sandwich)
4 Pieces Cooked Bacon (I like using thick cut smoked bacon)
2 Slices Provolone Cheese
1 Tomato, sliced
2 Tbsp Pesto
1 Clove Garlic, peeled and cut in half
Butter

Heat a skillet over medium-high heat to get the pan hot. Prep your sandwiches by buttering one side of each slice of bread and then laying the buttered sides together. You should have two bread stacks. On the non-buttered side, which should be face up after stacking the bread, spread 1 Tbsp of Pesto on each top sandwich slice. Then layer tomato slices, bacon, and cheese.

Place the loaded bread piece, butter side down in the skillet and top with other slice of bread with butter side up. Immediately turn down the heat to medium to medium-low and cover. You'll get a nice sear on the bottom slice while the heat and steam will start to melt the cheese. Check the bread on the bottom after about a minute to prevent burning. Once that side is golden brown, quickly flip the sandwich onto the other side.

Using the cut side of the garlic, rub generously over the crispy golden brown bread that is facing up. Cover again. This side will take a little longer since we have reduced the heat. At this point, you can also increase the heat if you feel it necessary. Once the bottom is golden brown, about two minutes, flip it onto a plate for serving. Don't forget to rub the opposite side with the garlic as well!

Serve with a simple mixed green salad or as a compliment to soup. One of my favorite combinations is this sandwich (w/out pesto) and my Butternut Squash & Apple Soup. It is a fantastic meal in the fall and winter!

Nutritional Analysis:

Per Sandwich: 569 calories, 26.8g fat (9g saturated, .3g polyunsaturated, 2.1g monounsaturated), 57.2g carbohydrate, 24.8g protein. Excellent source of Vitamin A, Calcium, Iron, and Phosphorus. Very high in Vitamin B12, Vitamin C, Riboflavin, Selenium, and Zinc.