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    Mozzarella, tomato, pesto, grilled cheese with avocado

    • Valarie Garappolo

      Gourmet grilled cheese -- mozzarella, plum tomato, basil pesto grilled cheese sandwich w/ avocado. YUM. i might be obsessed with grilled cheese sandwhiches!

    • Latisha Rendon

      I want to eat this...right now! Mozzarella, plum tomato, basil pesto grilled cheese sandwich w/ avocado

    • Tim George

      Tyler's Mozzarella Grilled Cheese Sandwiches (mozzarella, plum tomato, basil pesto grilled cheese sandwich)

    • Ray Cur

      mozzarella, plum tomato, basil pesto grilled cheese sandwich - I should be eating this at this very second.

    • Carly Gaylor

      Mozzarella, plum tomato, basil pesto grilled cheese sandwich. I've been eating this A LOT this summer with garden-fresh tomatoes, basil & good, fresh mozzarella. A delicious twist on traditional grilled cheese!

    • Jenn Johnson

      mozarella, plum tomato, basil pesto grilled cheese sandwich. I would be the only one to eat it....but may be worth trying.

    • Annie Rich

      Mozzarella, Tomato, Pesto, Grilled Cheese w/ Avocado - sounds amazing! #food #sandwich #recipe

    • christa

      Food & Drink - Its What's For Dinner! - Mozerella Grilled Cheese with Basil Pesto Sauce

    • Angela West

      mozzarella, plum tomato, basil pesto grilled cheese sandwich with avocado. Tyler's Mozzarella Grilled Cheese Sandwiches (find original recipe on Food Network's site) Serves: 2 Click Here For Printable Recipe Ingredients 8 slices rye bread 4 quarter-inch slices of fresh mozzarella 3 plum tomatoes, cut into thick slices 1 cup fresh basil pesto, recipe follows (or use the store-bought stuff) Freshly ground black pepper Extra-virgin olive oil Basil pesto: 1/2 cup pine nuts 2 cups fresh basil leaves 1 cup fresh Italian parsley leaves 1/2 cup Parmesan or Romano 2 garlic cloves 1/4 teaspoon salt 1/2 cup extra-virgin olive oil Method: 1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. 2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat. 3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. 4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. To accompany these scrumptious sandwiches, I threw together a quick salad of avocado, kidney beans, roasted corn, red onions and fresh lime juice

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