Ingredients

• 8 slices whole wheat bread
• 3 tablespoons butter, softened
• 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
• 1/4 cup basil pesto

Directions

1. Preheat oven to 425 degrees F. Spread butter on one side of each slice of bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.

2. Place half of the slices, buttered side down, on work surface. Top each with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with remaining bread slices, buttered side up.

3. Place sandwiches on heavy-duty jelly roll pan. Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 degrees F. Carefully turn the sandwiches using a large spatula.

4. Bake for another 3-4 minutes, watching carefully, until bread is toasted and crisp and cheese is melted. The first time you flip these sandwiches, they won’t look done at all – the bread will be only slightly brown. But when the sandwiches are done, they will be beautifully crisp and brown on both sides. Serve immediately. Serves 4

5. You can, of course, omit the pesto for a pure grilled cheese sandwich experience. Still use the two slices of cheese instead of one thick piece – I find that melts better.

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