Organic Grilled Cheese with Homemade Pesto Mayonnaise 


2 thick slices of Aunt Charlotte’s Five Grain Bread

1 thick slice of a fresh organic tomato

I thick slice whole milk organic cheddar cheese

Pesto mayonnaise



Pesto Mayonnaise



I cup loosely packed basil leaves

1/3 cup pine nuts

2-3 cloves of garlic

1/4 - 1/2 cup olive oil

3/4 cup freshly grated Parmesan cheese


Combine all ingredients in a food processor. Add more olive oil if needed.

Serves 4 -6. Freezes well, refrigerates for months.


Whisk 1 Tablespoon of mayonnaise with 1 teaspoon pesto


Butter two slices of the bread and set on a cutting board, butter side down. Spread a generous amount of the mayonnaise on each slice. Place the tomato on one piece and top with the cheese. Cover the cheese with the other slice of bread.

You can grill on the stove top but I prefer a panini maker. Warm up the panini maker, place sandwich on the grill and hold down the cover until bread is lightly browned and the cheese is melted.

You can add lettuce and/or organic apple wood smoked bacon if you’d like. And you can play with the cheese type. Swiss is good as is a slice of smoked Gouda.


Serve with an arugula and shaved parmesan salad tossed with a splash of olive oil, half of a lemon squeezed over it, salt, and pepper to taste.

Pesto Grilled Cheese progress.jpeg