Step 1

So you're going to want to start by cutting some slices of sourdough if it's not already pre-cut.

Step 2

Next, start to thinly slice a Heirloom Tomato and your Mozzarella

Step 3

Time to start building your sandwich before it goes on the stove. Start by putting a generous amount of Pesto on both slices of bread. Then add your Mozzarella and Heirloom Tomatoes.

Step 4

Once you've added the tomatoes, season them with salt and pepper, then grate a generous amount of Parmesan Reggiano over the top of the tomatoes. Once you've done that, drizzle some Balsamic Vinegar over the grated Parmesan Reggiano.

Step 5

Then put the Bresaola or Prosciutto on top of the Parm and Balsamic Vinegar. Top the cured meat of your choice with more freshly grated Parmesan Reggiano and put the other slice of bread on top.

Step 6

Get a pan on the stove and turn the burner to medium low heat. When that's hot enough, put olive oil on one side of the sandwich, and put that side down. Let that cook and get nice and crispy for 2-3 minutes.

Step 7

Once that side is nice and crispy, put olive oil on the side that hasn't been toasted yet, then flip it. Soon as you flip it, get a piece of parchment paper and put that on top of the sandwich. Put a medium size pot on top of the sandwich and parchment paper. Put a bottle of ketchup or some other things in the pot if it's not weighing down your sandwich enough.

Step 8

Once the other side has a nice crust, flip it over, and put that parchment paper, and pot back on top. Repeat this process until the cheese is nice and melted(turn down your fire if it starts to burn).

Step 9

Once your gilled cheese is nice and ready, throw it on a plate, and cut it in half immediately. Don't expect a cheese pull right away. Let it rest for 2-4 minutes after you cut it. This will allow the cheese to reconnect while it's still hot.

Step 10

Enjoy!!