Buttery raclette takes regular grilled cheese to the next level, especially with a swipe of pesto and ripe tomatoes.
Allergen Note: Contains milk, eggs, wheat, tree nuts.
Slice the tomatoes about ¼-inch thick. Slice the cheese. Slice 6 pieces of bread, reserving the rest for another use.
To build the sandwiches, lay the bread slices on the cutting board, spread with pesto, layer with a few tomato slices, and season with salt. Add a handful of raw spinach, reserving the rest for another use. Top with a few slices of cheese. Firmly press the halves together.
In a large cast-iron skillet or frying pan over medium-low heat, melt 1 tablespoon butter. Working in batches if necessary, add the sandwiches. Using another clean, heavy pan, gently weigh down and flatten the sandwiches. Cook until the bread is golden and the cheese begins to melt, 3 to 5 minutes. Spread some more butter on the top of each sandwich before flipping and cooking on the second side, 2 to 3 minutes longer.
Transfer the sandwiches to the board and cut into halves. Repeat with the remaining sandwiches. Transfer to plates, and serve gooey and warm.