The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic [A Cookbook]

Tomater

12 ounces mozzarella cheese, grated or cut into 8 slices

8 slices brioche bread

Pesto

1 cup dry-packed

sun-dried tomatoes

¼ cup fresh basil leaves

4 cloves garlic, coarsely chopped

¼ cup candied walnuts

¼ cup grated Parmesan cheese

½ cup olive oil

8 slices heirloom tomato

4 tablespoons unsalted butter, for finishing

To make the pesto, in a saucepan, combine the tomatoes with water to cover, bring to a boil over medium-high heat, and boil for 5 to 7 minutes, until rehydrated and tender. Drain well and let cool.

In a food processor, combine the cooled tomatoes, basil, garlic, walnuts, and Parmesan and pulse until finely chopped. With the processor running, add the oil in a slow, thin stream and process until the oil is incorporated and the mixture is smooth.

Line up half of the bread slices on a work surface. Top each slice with 1 cheese slice, one-fourth of the pesto, 2 tomato slices, and a second cheese slice. Close the sandwiches with the remaining bread slices.

Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.

Cut the sandwiches in half, plate, and serve.