Description
A delicious take on the classic grilled cheese sandwich with layers of pesto and multiple cheeses.
Ingredients
Scale
- 4 thick slices sourdough bread
- 4–6 tbsp fresh basil pesto (spread sparingly)
- 4 slices Provolone cheese
- 4 slices Low-Moisture Mozzarella cheese, patted dry
- 2 slices Sharp White Cheddar cheese
- Optional: Freshly grated Parmesan or Pecorino Romano
- 2–3 tbsp unsalted butter, softened
- Optional: Pinch garlic powder
- Optional: Small pinch red pepper flakes
- Optional: Few fresh basil leaves, torn
- Optional: 2-4 strips roasted red peppers, drained & patted dry
- Optional: 4-6 oil-packed sun-dried tomatoes, patted dry
- Optional: Small handful baby spinach
- Optional: Drizzle balsamic glaze (for serving)
Instructions
- Spread pesto on one side of each piece of sourdough bread.
- Layer the cheeses on the unpestoed side of two slices of bread.
- Add any optional ingredients such as roasted red peppers, sun-dried tomatoes, basil leaves, or spinach.
- Top with the other slices of bread, pesto-side down.
- Heat a skillet over medium heat and melt butter.
- Add sandwiches and cook until golden brown on both sides and the cheese is melted, about 3-4 minutes per side.
- Serve warm with a drizzle of balsamic glaze if desired.
Notes
- For extra flavor, sprinkle some garlic powder and red pepper flakes inside the sandwich.
- Make sure to pat the mozzarella and roasted red peppers dry to avoid a soggy sandwich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg