- 1 tablespoon prepared pesto
- 2 slices white bread
- 1 small tomato, sliced
- 1/2 cup shredded cheddar cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- Spread pesto over one side of each slice of bread. Top with tomato and cheese; sprinkle with salt and pepper. In a large skillet over medium-low heat, melt butter; add sandwiches. Cover and cook until bread is lightly toasted and cheese is melted. Yield: 2 servings.
Originally published as Tomato-Pesto Cheddar Melts in Country Woman July/August 2005, p37
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