Recipe courtesy Tyler Florence

Yield: serves 2

Time: 20 minutes

4 slices white sandwich bread

4 slices smoked mozzarella

1 garlic clove

2 tablespoons unsalted butter

Freshly ground black pepper

BASIL PESTO:

2 cups fresh basil

1 cup fresh Italian parsley

1/2 cup Parmigiano Reggiano

1/2 cup pine nuts, toasted

3 garlic cloves, roughly chopped

1/4 teaspoon kosher salt

1/2 cup extra-virgin olive oil

To make pesto combine pesto ingredients in a food processor and pulse until well combined but still has a rough texture.

Assemble sandwich by smearing insides of bread slices with pesto.  Arrange a layer of mozzarella and season with a few turns of fresh pepper.  Layer the mozzarella slices over the top and then place the bread over to make the sandwich.  Set a large sauté pan over medium heat and add butter.  Add sandwich and cook 2-3 minutes per side until golden brown and crispy.  Remove from pan and rub toasted bread with garlic.