Pesto-mozzarella-tomato panini/Rachael Bailey

• Homemade pesto
• Hearty bread that will stand up to being grilled--I like to use sourdough or rye. Panera makes a fabulous sourdough, Wal-mart's California Sourdough isn't too bad
• Mozzarella cheese (fresh is best, but the other stuff is still delicious. I've even used string cheese in a pinch)
• Fresh tomatoes, preferably beefsteak, and preferably straight from the garden
• Butter, or your hydrogenated oil spread of choice
• Skillet or griddle

Step 1:
Turn your cooking implement of choice to whatever temperature your stove does best for grilled cheese. We have a countertop electric griddle that is just lovely for this; it's an excellent purchase if you've got some money to throw around in the kitchen.
Step 2:
While that's heating up, butter one side of each piece of bread, slice a nice little pile of cheese, and slice up your tomato. Shoot for slices that are about a quarter-inch thick, and don't skimp on the butter. You don't want anything to burn.
Step 3:
Turn each pair of slices butter-side-in, so they're oozing butter on each other rather than on your clean counter or plate or whatever. Spread pesto on the top non-buttered side of each pair of slices.
Step 4:
When your surface is nicely heated, place one of the slides on it buttered-side-down and quickly assemble the rest of the sandwich. My husband prefers to have the pesto next to the tomatoes, I don't really care one way or the other. In any case, you should have one layer of cheese and a layer of tomato.
Step 5:
Grill to whatever doneness you prefer (just please let the cheese melt!), slice in half for easy consumption, and voila!