Wednesday, July 28, 2004

The basil’s in, so it’s time for my all-time favorite grilled sandwich. This time of year, I eat it until I can’t stand to eat it anymore.

Here’s what you need:

Pesto, a little on the thick side
Cream cheese
Multigrain bread

Heat up a skillet. Butter the bread on one side—on the other, on one slice spread some cream cheese, and on the other slice, some pesto. Put them together, and slowly toast the sandwich on the skillet.

In a pinch, this will work in the toaster oven. In a pinchier pinch, it’ll work in a regular toaster (well, you’re going to want to put the pesto and the cream cheese on there after you toast the bread, but you knew that already).

Trust me. You’ll love this. You can doctor it up in any number of ways, but I like it best at its simplest.

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