Step 1

First toast your walnuts on the stove top (optional step but recommend for added flavor): In a skillet, toast on medium-high heat for about 5-7 minutes until a nutty aroma has released, while tossing occasionally (careful not to burn them, they brown quickly).

Step 2

Add the walnuts to the food processor until slightly crumbled. Add the basil, garlic, nutritional yeast, lemon juice, and sea salt. Blend until it becomes a paste consistency. Scrape the sides and gradually add the olive oil until pesto becomes like a sauce.

Step 3

Pesto should have some texture to it and is not completely smooth.

Step 4

In a medium bowl, take the softened butter and add the grated garlic, red pepper flakes, and Italian seasoning. Combine well.

Step 5

If your loaf is not precut, cut your sourdough into thick slices.

Step 6

Spread the garlic butter on both sides of the bread. On both slices, spread the pesto evenly on one side. To one slice, add one slice of cheese, then add tomatoes. Optionally, you can end with a second slice of cheese and close the sandwich.

Step 7

Close the sandwich maker and cook according to your panini press instructions (or until both sides are browned and cheese is melted).

Step 8

If you don’t have a sandwich maker or panini press, you can use a skillet and cook the sandwich like a grilled cheese. Spread the butter on both sides of the bread and cook one side of the bread. Add pesto on the cooked side of both slices, layer the cheese and tomatoes to one slice and close the bread. Grill on medium low heat and cook both sides until the cheese melts.

Step 9

Enjoy your sandwich warm!