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1 garden ripe tomato
Homemade basil pesto
2-1/4 cups fresh parsley
3/4 cups walnuts, chopped
3/4 cups fresh basil
3/4 cups green olives
3-1/2oz. grated parmesan
1-1/2oz. olive oil blend
4 fresh garlic cloves
3/4oz. balsamic vinegar
Combine all ingredients into a food processor and blend into a paste.
Butter the outside of two slices of multi-grain bread. On the inside of one slice, spread desired amount of basil pesto and place your tomato slices on top of the pesto. Place this slice of bread (buttered side down) on a hot griddle.
Stack slices of cheddar, gruyere and provolone on top of the tomatoes. Place other slice of bread (buttered side out) on top.
Grill approximately three minutes on each side or until toasted to your preference.
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