Anchovy, Mozzerella + Pesto Grilled Cheese
Lather two pieces of your choice of bread (I went with a white sourdough, but anything goes!) generously in pesto. Add a thick layer of grated mozzarella cheese to each slice. Grating cheese is my magic trick for ensuring that the cheese in the sandwich melts before the bread burns. Top one of the slices with however many anchovies you’re feeling brave enough to add; I initially went with 3, and wished I had added more. Shower this half in a good bit of lemon zest, and add a generous grind of black pepper. Now layer the two pieces of bread on top of each other, securing all of the cheesy goodness between the 2 slices of bread. Brush the outside of the bread with the olive oil left in the anchovy tin. Set a small skillet over medium heat. When the pan is hot but not smoking, add the grilled cheese to the pan. A small steak weight is great for helping to weigh down the grilled cheese to help nudge the melting of the cheese along. If you don’t have a steak weight then simply placing a lid over the pan can help create enough steam to melt the cheese before the bread burns, this is an especially useful trick if you’re using thicker cut pieces of sourdough. When one side is sufficiently golden, flip it and cook on the other side. It’s done when both sides are golden brown and the cheese is irresistibly gooey.
*This is a perfect sandwich to feed your craving for a plump, briny anchovy at any time of day. For the sake of ease, we reached for Gotham Greens pesto in lieu of homemade. If you’re feeling ambitious and want to embark on a more time intensive version of this grilled cheese, by all means make your own!