Nectarine, Goat Cheese & Basil Grilled Cheese

This sandwich is an ode to the end of summer. 

(Which, hello. Hurry up and be over already!). I guess I'm taking all the fresh summer fruit for granted. You can't get a pound of juicy nectarines for 88 cents in December. Still...

I've been hounding Mike to use more basil. There are two thick pots of the stuff growing beside our house, and as I watch September slowly creep along I feel the pressure. It can't go to waste! That would be criminal. I'm insistent, but he humors me. This grilled cheese sandwich was his idea, and it's perfect. Perfect. Mainly because goat cheese is perfect. It's the reason goats were invented, after all. 

Combine the King of All Cheeses with fresh basil, tender pork, crunchy red onions and sweet stone fruit and YUM. I love it. Every bite!

Nectarine, Goat Cheese & Basil Grilled Cheese

TOTAL TIME: 20 minutes
MAKES: 2 sandwiches

YOU'LL NEED: 

• 4 ounces  pork tenderloin, thinly sliced
• 4 ounces goat cheese
• 1/4 cup nectarine, diced
• 1 tablespoon fresh basil, diced
• Red onion, thinly sliced
• 4 piece Italian bread
• 4 tablespoons butter

Butter the outside of each bread slice. 

Spread goat cheese on the inside of each bread slice. Layer one half of each sandwich with pork, nectarine, basil and red onion; top with the other bread slice. 

Heat a skillet over medium heat. Cook each sandwich 4 minutes per side or until bread is crispy and cheese has melted. 

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