Ingredients

The following ingredients have 2 Servings
  • 1 cup ripe heirloom tomatoes (cut into ½ inch chunks)
  • 1 teaspoon balsamic vinegar
  • salt and fresh ground pepper to taste
  • 4 thick slices whole grain bread
  • 2 ounces Gruyere cheese (grated, about ½ cup lightly packed)
  • 2 ounces brie cheese (or fontina cheese, sliced)
  • ¼ cup prepared pesto

Instruction

  • Preheat your gas grill - or indoor grill pan.
  • While the grill is heating toss the tomatoes and balsamic together in a small bowl. Season with salt and pepper and set aside (stir occasionally)
  • Divide the pesto on one side of each slice of bread.
  • Top with the shredded Gruyere and brie slices.
  • Turn off the center burner on your grill and turn the other burners down to medium. Place the bread halves, cheese side up, on the grill over the unlit burner.
  • Close the lid and grill until the cheese melts and the bread is lightly toasted. This should take about 7-8 minutes depending on the temperature of the grill. If the bread is browning too quickly, move to the cooler part of the grill until the cheese is melted.
  • Remove the 4 open face sandwiches to a platter and top with the tomato pieces.
  • Sandwich the two sides together and serve immediately.