Melt butter in small pan.
Brush a little butter on both sides of one slice of bread
and press in a nonstick sauté pan over medium-high heat, turning
once to grill both sides. (This will become the middle layer of the sandwich.)
Spread one teaspoon of Dijon mustard on bottom slice
of bread (not grilled piece.) Place one slice of Cheddar cheese on top.
Cover with sliced ham.
Place one slice of Monterey Jack on top and cover with
the grilled slice of bread. Place one slice of Cheddar cheese on top of
grilled slice. Top with basil leaves, if using, and tomato slices. Cover
tomatoes with two slices of Pesto or Jalapeño Jack cheese, and
one slice Monterey Jack.
Spread one teaspoon Dijon mustard on bottom of top slice
and place on sandwich.
Brush remaining melted butter on bottom and top of sandwich
and fry over medium-high heat until golden and cheeses are melted.
Cut in half and secure each half with a toothpick.
Serve warm.