Mozzarella-Tomato-Pesto Grilled Cheese

I'm not listing exact quantities here, except for in the pesto recipe. You can estimate based on family size. Looks pretty tasty, no?

Good, crusty bread

Quarter-inch slices of fresh mozzarella
Plum tomatoes, cut into thick slices
Fresh basil pesto, recipe follows (or use the store-bought stuff)

Avocado

Freshly-ground black pepper

Olive oil

Basil pesto:
1/2 cup pine nuts (we've also used pecan and almonds)
3 cups fresh basil leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil in skillet and place sandwiches on the hot skillet. Place another heavy skillet over the top to form a "press." Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Original recipe found here.

Lime and Pepper Grilled Chicken with Peanut Sauce

Chicken

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Peanut Sauce

1/4 cup soy sauce

2 T water

1/3 cup firmly packed light brown sugar

1/4 cup sesame oil

2 cloves garlic (minced)

1 t ginger (minced)

1/2 to 1 t crushed red pepper flakes

1/3 cup peanut butter

6 scallions (thinly sliced, set aside 2 T for garnish)

Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth.