Arugula Tomato Grilled Cheese
Iggy’s whole wheat sour dough,* sliced, or Gillian’s gluten-free sliced bread*
Smith’s sharp cheddar cheese,* or smoked gouda*
Long Wind Farm organic tomatoes,* sliced
Valincenti Pasta Farm’s arugula pistachio pesto*
Kate’s butter,* or Olympiana olive oil*
* These ingredients are available at Wildflower Pantry!
Slice bread, cheese, and tomatoes. Spread pesto on one side of each slice of bread.
Heat a skillet or griddle on high. Apply a little butter or oil, and place one slice of bread, pesto side up. Arrange cheese and tomatoes, and top with a second slice, pesto side down. Press gently.
When the bottom bread is toasted, carefully turn sandwich over and repeat until second bread is toasted.
Serve with Maine Vintage Chips* or Boutiful Pantry’s Chili.*