Butter one side of each piece of the 8 thick slices sourdough or Italian bread with the 2 tablespoons butter, buttered sides out.
Evenly divide the 16 slices Jarlsberg cheese, 1/4 cup roasted red peppers, 4 tablespoons pesto, and 2 tablespoons pine nuts between four of the slices.
Heat a large skillet over medium heat. Place 1-2 sandwiches in the skillet at a time. Do not crowd the pan, work in batches.
Using a spatula, apply pressure to get a nice buttery crust. When lightly browned, flip and repeat on the other side.
Remove from the pan and cut in half. Serve hot.
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