The Ultimate Pesto Grilled Cheese Sandwich: 20 Min

Instructions:

1. Lay out your 4 slices of sourdough bread on a clean work surface. Use a butter knife to spread 1/2 tbsp of mayonnaise over one side of each slice, ensuring you reach the very edges. Note: This mayo layer is the key to the uniform sear.
2. Sprinkle 1/4 tbsp of grated parmesan cheese over the mayo slathered side of each slice. Press the cheese gently into the mayo with your fingers so it adheres. This creates a savory, lacy crust once it hits the pan.
3. Flip two of the slices over so the mayo parm side is down. Spread 1 tbsp of basil pesto onto the dry side of these two slices. Note: The pesto acts as a flavorful glue for the next layers.
4. Place 7.5g (about half) of the fresh baby spinach over the pesto covered slices. Wait until the spinach looks vibrant before adding the next layer to ensure even distribution.
5. Top the spinach with 2 oz of the sliced and dried fresh mozzarella per sandwich. Ensure the slices are distributed evenly to prevent a domed sandwich that doesn't heat through the center.
6. Place 3 sun dried tomatoes on top of the mozzarella on each sandwich. Note: Spacing these out ensures every bite has a hit of acidity.
7. Place the remaining two sourdough slices on top, mayo parm side facing out. Your sandwiches are now ready for the heat.
8. Preheat your skillet over medium low heat for 3 minutes. Note: We want a pan temperature around 350°F (180°C) to melt the cheese before the bread burns.
9. Place the sandwiches into the warm pan. Cook for 5 minutes until you hear a gentle, steady sizzle and the bottom is deeply golden.
10. Carefully flip each sandwich. Cook for another 3 to 5 minutes until the cheese is visibly oozing and the second side matches the first in color and crunch.