2 slices sourdough round bread
olive oil (extra light)
butter
Swiss cheese, thin sliced
Italian style chicken, sliced thinly (or any meat of choice)
pine nut pesto
half a tomato, thinly sliced

First, lightly toast your bread in the pan by lightly coating it with olive oil, on a little less than medium heat (judge this according to your stove - you want a semi-slow toasting process) but only toast on one side. This will be the foundation for the pesto. If you don't toast it this way, it tends to get a little soggy from the pesto.

Remove bread after frying and let cool. Flip it over and lightly butter the untoasted side. Have all your ingredients sliced and ready to go.

Put a slice of bread in the pan, adding more olive oil if needed. Slather on a layer of pesto, then add a layer of thin sliced Swiss cheese. Top this with tomato, then the meat next. Add another layer of cheese. The next part can get a little messy, because you need to put pesto on the inside of the bread and butter on the outside. You can not put pesto on this side, that's fine, but more pesto is better!

Slowly cook each side, being careful not to let it fall apart when you flip it. I use a pair of tongs and a spatula.

Toast each side until a light brown, and check the inside to make sure the cheese is melted.

Voila, the fattiest, greasiest, and best sandwich you ever had!

Submitted by: Sean Braughton