Garden Fresh Fresco Melt

12 minutesEasyServes 2

Sometimes you want something that feels light and fresh but still satisfies that comfort food craving. This fresco melt is my answer to those in-between moments—when you want to eat well but don't want to spend all day in the kitchen. The combination of fresh vegetables with warm, melted cheese creates this beautiful balance that makes your taste buds dance. I created this recipe on a spring afternoon when I had all these gorgeous vegetables from the farmer's market and just couldn't resist turning them into something special.

Ingredients

• 4 slices sourdough bread

• 4 oz fresh mozzarella, sliced

• 1 large tomato, sliced

• 1/2 red onion, thinly sliced

• 1 bell pepper, sliced

• 1/2 cucumber, sliced

• 2 tbsp pesto sauce

• 2 tbsp balsamic glaze

• 2 cups fresh arugula

• 2 tbsp olive oil

• Salt and pepper to taste

• 2 tbsp butter for grilling

Instructions

1. Preheat a panini press or grill pan over medium heat.
2. Lightly season tomato and cucumber slices with salt and pepper. Let sit for 5 minutes to draw out moisture.
3. Spread pesto on one side of each bread slice—this acts as both flavor and moisture barrier.
4. Layer the bottom slices with mozzarella, tomato, red onion, and bell pepper.
5. Add fresh arugula and cucumber slices for that crisp, fresh crunch.
6. Drizzle lightly with balsamic glaze—don't overdo it or the sandwich will be soggy.
7. Top with remaining bread slices, pesto side down.
8. Brush outside of sandwiches with olive oil or butter.
9. Grill for 3-4 minutes per side until golden brown and cheese is melted.
10. Let cool for 2 minutes before cutting diagonally. Serve with a side of fresh fruit or chips.

Bre's Pro Tips

• Pat vegetables dry to prevent soggy sandwiches
• Pesto acts as a flavor barrier—spread it all the way to edges
• Don't overfill or the sandwich won't grill properly
• Add avocado for extra creaminess if you're feeling fancy
• Try different cheese combinations—goat cheese is divine here

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