4 slices sourdough bread (or other artisan-style loaf)
4 tablespoons basil pesto
4 oz fresh mozzarella, cut into slices and patted dry
2 slices (1.5 oz) Monterey jack cheese
Instructions
Place a skillet over medium low heat and melt the butter. Add two bread slices to the pan and toast until one side is golden.
Flip the bread slices and layer them with the pesto, fresh mozzarella cheese, and Monterey jack cheese. Top with the other slice of bread.
Cook until the bread is golden brown and toasted, then flip and cook a few minutes more until the second bread slice is toasted and the cheese is warm. Return to low and cover until the cheese is melted. Serve immediately.