Boston Grilled Cheese

This Lent-friendly sandwich is like taking a bite of the North End.  Thank you, Ericha, for passing this tasty sandwich recipe my way.  I took a little liberty renaming it.... after all, it came from Boston, it tastes like Boston; all it needs is a cup of clam chowdah!

 

2 slices Italian bread

1 Tbsp. softened butter*, divided

1 Tbsp. prepared pesto sauce, divided

1 slice Provolone cheese

2 slices tomato

1 slice American cheese

1. Spread one side of bread with butter and place buttered side down onto a nonstick skillet over medium heat.

2. Spread top of bread slice in skillet with half of the pesto sauce, top with Provolone cheese, tomato slices and American cheese.

3. Spread remaining pesto on one side of the second slice, and place that slice pesto side down on the top of the sandwich.  Butter the top side of the second slice of bread.

4. Gently fry the sandwich, flipping once until both sides of the bread are golden brown and the cheese has melted; about five minutes per side.

Makes one sandwich.

*In lieu of the butter, you can brush olive oil on the bread for a more authentic flavor.