An instant summertime classic. Tillamook Farmstyle Whole Milk Mozzarella Cheese Slices, tomatoes, and pesto on your favorite bread crisped to perfection for a gooey, balanced, satisfying sandwich.
Heat a cast iron skillet or grill pan on your grill over direct heat and melt the butter.
In the meantime, mix your pesto and aioli or mayonnaise until the two sauces have completely combined.
In a small bowl, lightly toss the basil and arugula with the vinegar, lemon juice, and flake salt, being mindful not to crush or bruise the greens, and set aside.
Once the butter has melted, make two identical sandwiches by spreading the pesto mayo over one side of each of the slices of bread.
From there, starting with the bottom slice of bread with the pesto mayo facing up, stack a layer of tomatoes, Tillamook Whole Milk Mozzarella and greens.
Top with another slice of bread with pesto mayo facing down so the ingredients adhere to each other before cooking.
Repeat with the second sandwich.
Carefully place the sandwiches in the cast-iron pan and grill on either side for three minutes or until the cheese is completely melted.
Remove from heat and allow to cool for five minutes.
