Ingredients:

  • 2 thick slices sourdough bread
  • 1.5 tbsp mayonnaise
  • 2 tbsp basil pesto
  • 0.5 cup low-moisture mozzarella cheese, shredded
  • 2 tbsp parmesan cheese, freshly grated
  • 1 slice provolone cheese

Instructions:

  1. Lay your 2 thick slices sourdough bread on a clean board. Spread the 1.5 tbsp mayonnaise evenly across one side of each slice. Be generous; this is your gold insurance. Flip the slices over so the mayo side is down.
  2. Place the 1 slice provolone cheese on one slice of bread. This acts as a shield. Now, spread your 2 tbsp basil pesto directly onto the provolone slice, not the bread.
  3. Top the pesto with the 0.5 cup low moisture mozzarella cheese and the 2 tbsp parmesan cheese. Place the second slice of sourdough on top, mayo side facing out.
  4. Heat your skillet over medium low heat for 3 minutes. Place the sandwich in the center. Cook for 4 minutes until the bottom is deep mahogany and the edges sizzle.
  5. Carefully slide your spatula underneath and flip in one confident motion. Cook the second side for another 4 minutes until the cheese begins to ooze out the sides.