Pesto & Gouda on Rye

The basil in our garden is doing well and growing tall so I thought it was time to cut some off and enjoy the leaves of my labor. I knew exactly what to use it for, pesto!  And that pesto led to the following creation, a very tasty creation.


To make pesto:
2 c. fresh basil leaves
1/2 c. olive oil
1/2 c. grated parmigiano-reggiano
1/3 c. pine nuts
3 minced garlic cloves
salt & pepper to taste

Put basil & pine nuts in a food processor and pulse a few times. Add in garlic, parmigiano-reggiano, olive oil and pulse until smooth. Season with salt & pepper.

To make sandwich:
rye bread
sliced gouda

Melt butter on skillet and lay a slice of bread onto it. Butter one side of another slice of bread and set it aside. Place a slice of gouda on top of bread that’s on the skillet, spoon pesto on, add another slice on pesto and place the bread that was set aside on top with buttered side facing up. Let sandwich cook and flip when one side is light brown, let cheese melt and remove when other side of sandwich has browned. Enjoy!