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.