Description
Irresistible Sun Dried Tomato Pesto Grilled Cheese combines gooey cheese and rich, tangy pesto. Perfect for a quick weeknight meal or an impressive lunch for guests.
Ingredients
- Artisan Sourdough bread
- Brioche or Challah bread
- Classic White Sandwich Bread
- Gluten-Free Bread
- Provolone cheese
- Low-Moisture Mozzarella cheese
- Fontina cheese
- Gruyère cheese
- Sharp White Cheddar cheese
- Monterey Jack cheese
- Smoked Gouda cheese
- Sun Dried Tomato Pesto (store-bought or homemade)
- Unsalted Butter
- Mayonnaise
- Olive Oil
- Oil-Packed Sun Dried Tomatoes
- Garlic
- Basil
- Nuts (pine nuts or walnuts)
- Parmesan cheese
Instructions
- Prepare Your Ingredients: Grate your cheese if it’s not already shredded and lay out your slices of bread.
- Butter or Mayo the Bread: Spread a thin, even layer of softened butter or mayonnaise on one side of each slice of bread.
- Assemble the First Side: Place one slice of bread, buttered/mayo-ed side down, in a non-stick skillet or cast-iron pan and layer half of your shredded cheese on top.
- Add the Pesto and Remaining Cheese: Spread a generous tablespoon of sun dried tomato pesto on top of the first layer of cheese and layer the remaining half of your shredded cheese over the pesto.
- Top and Grill: Place the second slice of bread on top, with the buttered/mayo-ed side facing up. Turn the heat to medium-low and cook for about 3-5 minutes per side.
- Flip and Finish: Carefully flip the sandwich and continue to grill for another 3-5 minutes until golden brown and the cheese is melted.
- Serve Immediately: Transfer your grilled cheese to a cutting board, let it rest for about a minute, slice it diagonally, and serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg