- 8 slices wholewheat bread
- 4 T basil pesto
- 2 Israeli tomatoes, sliced
- 200 g mozzarella, sliced
- 4 T butter
Heat a frying pan over a medium heat. Spread 1 T basil pesto each onto 4 slices bread. Layer the sliced tomatoes and mozzarella on the bread and sandwich.
Melt 1 T butter in a hot pan and place a sandwich in the pan. Toast on both sides until golden brown and the cheese has melted, pressing down with the spatula. Repeat with the remaining sandwiches. Serve immediately.
Cook's note: The more butter you melt in the pan, the better!