For meatless Monday, I thought I'd share this super quickie I threw together for lunch but it would make an equally tasty dinner if you add a salad or fruit.
In keeping with my CWYG concept, I had homemade pesto on hand from garden basil, and I had gluten free bread from this recipe so this is where I started.
Toast bread lightly, spread with pesto and top with sliced tomato
Add a few slices of your favorite melting cheese. I chose marbled jack since it was readily available in my fridge for school lunches, melts well and is close to what I associate with "melty" cheese sandwiches other than the plastic wrapped American stuff. But feel free to use fresh mozzarella (sprinkle tomatoes and mozz with salt before serving) or any other cheese that you have hanging around.
Broil but watch closely, it will go from barely melted to burnt quickly! It's ready when the cheese is melted, bubbly and slightly browned in places. Eat. NOW!!
Print Page Copyright 2012 Christi Flaherty, Cook What You've Got