Cheese, Pesto and Vegetable Grilled Sandwich

For the Basil Pesto -

26 gms Parmesan cheese
100 ml extra virgin olive oil
20 gms parsley
100 gms basil leaves
20 gms pine nuts

For the sandwich -

Slices of wholegrain/ wheat bread
Pesto sauce
Cheese Slices, I used Monterrey Jack for this one
Grape Tomatoes, sliced
Zucchini, sliced thin
Jalapenos, chopped
Dill Pickle slices
salt and pepper to taste

Method:

To make the pesto, combine all the ingredients and blend to a coarse paste in a food processor.
Transfer to a jar and top with a layer of olive oil. Refrigerate if you are going to consume immediately or freeze for a couple of months. I have a frozen one that I had made sometime back. Defrost before using.

Preheat a grill or broiler. To assemble the sandwich, Butter one side of each bread (I usually avoid this step) and apply pesto on the other side and top with a slice of cheese. Place the fillings on one slice of bread and sprinkle with some salt and pepper. Top with another slice. So each sandwich has two layers of cheese.
Grill or broil each side till the cheese has melted and the bread is brown and has a crunch to it..