Ingredients:

  • 2 thick slices sourdough bread (approx. 90g)
  • 2 tbsp high-quality basil pesto (30g)
  • 2 oz fresh mozzarella, sliced and patted dry (56g)
  • 1 oz sharp provolone cheese, shredded (28g)
  • 1 tbsp salted butter, softened (14g)
  • 1 tbsp real mayonnaise (15g)
  • 1 pinch garlic powder

Instructions:

  1. Mix the spread. Combine 1 tbsp salted butter with 1 tbsp mayonnaise and a pinch of garlic powder in a small bowl until smooth.
  2. Prep the bread. Spread the butter mayo mixture evenly on one side of each sourdough slice. Note: This is the side that touches the pan.
  3. Layer the base. Place one slice of bread, butter side down, on a clean surface and top with 1 oz shredded sharp provolone.
  4. Apply the pesto. Spread 2 tbsp basil pesto carefully over the provolone. Note: Keeping pesto in the middle prevents it from leaking out.
  5. Add the mozzarella. Lay 2 oz of sliced, patted dry mozzarella over the pesto layer.
  6. Close the sandwich. Place the second slice of sourdough on top, butter side facing up.
  7. Heat the pan. Place your skillet over medium low heat and let it warm up for 2 minutes.
  8. Start the sizzle. Place the sandwich in the pan. Cook 4 minutes until the bottom is mahogany brown and the bread feels firm.
  9. The flip. Carefully slide your spatula under the sandwich and flip it in one swift motion.
  10. Final melt. Cook the second side for another 4 minutes until the cheese is bubbling and the bread is shatter crisp.