This roasted tomato grilled cheesesandwich, tucked between two crispy pieces of artisan Parmesan sourdough bread, is inspired by Alpino Vino — North America’s highest elevation restaurant (11,966 feet) in Telluride, Colorado.
4-6slicesdouble-cream cheeseenough to cover two slices of bread
Instructions
Make the Parmesan butter by mixing together the butter, Parmesan and minced garlic. Set aside.
Make the roasted tomatoes by tossing the sliced tomatoes with the balsamic vinegar, olive oil, basil and seasoning. Marinate for 1 hour (to overnight) in the refrigerator. Roast on a pan at 375 F for about 30 minutes, or until nice and soft. Alternatively, grill over high heat for 10 minutes. Set aside for the sandwiches.
Prepare the sandwiches by buttering both sides of the sourdough with the Parmesan butter. Add additional grated Parmesan to the butter if desired.
Flip the bread over and smear basil pesto generously on the other sides of the bread. Layer one slice with thinly sliced brie to cover the sandwich. Top with the roasted tomatoes, and then arugula leaves to your liking.
Cover with the other slice of bread, making sure butter sides are out. Grill on a hot skillet, or in a panini grill until nice and crusty on both sides, and the cheese is nice and melted.
Serve with a hot bowl of tomato soup and glass of chardonnay.