How To Make Grilled Cheese Sandwiches with Sun-Dried Tomato Pesto
Grilled cheese sandwiches with a rich tomato and basil pesto sauce taste like mini pizzas with their gooey and creamy cheese filling.
Serves:
Ingredients
For Sun Dried Tomato Pesto:
- 8½ozsun dried tomatoes,packed in olive oil
- 2clovesgarlic
- ½tspsalt
- ¼tspred pepper flakes,crushed
- ½tspsugar
- 1cupfresh basil leaves,packed
- ¼cuppine nuts,(+ 2 tbsp)
- ⅓cupparmigiano reggiano,freshly grated
- 2tbspwater
For Grilled Cheese Sandwich:
- 8slicesitalian bread
- 4tbspsoftened butter
- 8ozfontina or gruyere,or any good melting cheese, sliced or grated
- ½cupsun dried tomato pesto
Instructions
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In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 tablespoons of water.
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Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
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Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat.
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Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown.
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Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown. Let cool slightly, then slice the sandwiches in half and serve.
Nutrition
- Calories: 766.21kcal
- Fat: 46.99g
- Saturated Fat: 21.78g
- Trans Fat: 0.47g
- Monounsaturated Fat: 11.03g
- Polyunsaturated Fat: 5.55g
- Carbohydrates: 60.27g
- Fiber: 10.03g
- Sugar: 26.53g
- Protein: 32.94g
- Cholesterol: 104.73mg
- Sodium: 1219.45mg
- Calcium: 584.32mg
- Potassium: 2232.66mg
- Iron: 7.93mg
- Vitamin A: 354.63µg
- Vitamin C: 28.99mg
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