Turkey Pesto Grilled Cheese

(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4)

8 large slices of sourdough bread, thickly sliced

8 or more slices turkey, thickly sliced

3 to 4 cups grated cheese (mix two or more types: gruyere, cheddar, pepper jack, Asiago, chipotle jack, or any other stinky, fun cheese)

Pesto (homemade or store bought)

Mustard (any type you prefer)

Fresh basil (optional)

Sundried tomatoes (optional)

Herb butter

1 stick butter

1 tablespoon fresh basil, chopped

1 teaspoon oregano

½ teaspoon garlic powder

To create herb butter, combine garlic powder, oregano, and basil, with stick of softened butter; spread on one side of each slice of bread and set aside. Spread mustard and pesto generously on other side of bread slices. Place 2 slices of turkey and ¾ to 1 cup grated cheese blend onto each of 4 slices of bread. Add fresh basil and/or sundried tomatoes, if desired. Cover with 4 remaining bread slices. Herb-buttered side should be on outside of each sandwich. Cook on panini press or hot pan. If in pan or griddle, be diligent to turn and flip. Great served with soup. Dip and enjoy.




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