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5
from 1 vote
Pesto Grilled Cheese
This Pesto Grilled Cheese takes melty, cheesy sandwiches to a whole new level! It is filled with basil pesto, sun-dried tomatoes and provolone cheese.
Prep Time
7
minutes
mins
Cook Time
8
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Keyword:
sun-dried tomatoes, basil pesto, cheese sandwich recipe
Servings:
1
Serving
Calories:
525
kcal
Author:
Lisa Johnson
Equipment
Skillet
Ingredients
2
slices
Italian bread
1
tablespoon
unsalted butter
softened
1
tablespoon
basil pesto
2
slices
provolone cheese
2
sun-dried tomatoes
packed in oil, sliced into thin strips
Instructions
Spread softened butter on one side of each slice of bread.
Spread 1.5 teaspoons of pesto on the other side of each slice of bread.
Top with two slices of cheese and tomato slices.
Place the second slice of bread pesto side down on the cheese side.
Heat skillet over medium heat. Place the sandwich in the skilled and cook until golden and cheese starts to melt, about 3 to 4 minutes.
Flip the sandwich over and cook until golden brown, another 3 to 4 minutes. Reduce heat if needed to prevent overbrowning.
Remove from skillet and serve immediately.
Notes
For a heartier meal, add sliced, cooked chicken breasts before cooking.
This sandwich would be extra special with two slices of cooked bacon.
Fresh tomato slices could be substituted for the sun-dried tomatoes.
Grated Parmesan cheese sprinkled over the butter side of the bread before cooking would be a nice salty, crunchy additon.
I used Italian bread, but sourdough would also be delicious.
Mozzarella and Gouda are also great cheese choices.
I used DeLallo Basil Pesto, but homemade
Basil Pesto
or
Kale Pesto
would amazing as well.
Nutrition
Calories:
525
kcal
|
Carbohydrates:
25
g
|
Protein:
14
g
|
Fat:
41
g
|
Saturated Fat:
22
g
|
Cholesterol:
58
mg
|
Sodium:
633
mg
|
Potassium:
276
mg
|
Fiber:
2
g
|
Sugar:
15
g
|
Vitamin A:
987
IU
|
Vitamin C:
2
mg
|
Calcium:
311
mg
|
Iron:
1
mg