Ingredients:

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 slices sourdough or country loaf bread

2 ounces sliced smoked gouda

2 tablespoons grated Parmigiano-Reggiano

2 tablespoons arugula pesto

Method:

Preheat the oven to 350°.

In a medium, oven-safe skillet over medium heat, melt the butter with the olive oil. Meanwhile, spread 1 tablespoon of pesto on each slice of bread. On top of one slice, sprinkle the parmigiano in an even layer. On the other slice, arrange the gouda in an even layer.

When the butter is completely melted and no longer foaming, add the bread slices to the skillet, with the cheese side facing up. Let toast for 4 minutes. Press the slices together, cheese sides facing inward, and cook on each side for 1 to 2 minutes.

Transfer the skillet to the oven, and let cook for 8 minutes, until the cheese is completely melted.