Grilled Double Real California Cheddar Cheese Sandwich

For pesto:

In food processor, add cheese, nuts, and garlic and process until smooth about 1 minute. Add basil leaves and drizzle in olive oil while continuing to process until emulsified. Add salt, pepper, and lemon juice to taste and pulse to combine. Adjust seasonings if needed. If you do not have a food processor, you can use a blender but double the quantities. Additional pesto can be frozen and used at a later time.

For sandwich:

Spread basil pesto onto two slices of bread. Layer tomatoes on top and season lightly with salt and pepper. Layer basil leaves on top of tomatoes and layer both types of cheese on top. Top with slice of bread, pesto side down. Spread 1 TBS of butter on the top layer of bread. Heat a pan to high heat. Add additional layer of butter to the pan, and gently place the sandwich into the pan, unbuttered side down. Lower heat to medium-low. Cover and let the sandwich get golden brown on one side, about 3-4 minutes. Flip the sandwich and press down gently with a spatula to continue browning on the other side for 3-4 minutes covered. Remove the lid, and let the cheese caramelize for an additional 2 minutes. Remove from pan and cut in half with a sharp knife and serve immediately.

Recipe courtesy of Chef Melissa King