Pesto & Sun-Dried Tomato Grilled Cheese
To Market-To Market
2
5 minutes
8 minutes
A crispy, buttery grilled cheese filled with mozzarella, provolone, sun-dried tomatoes, and savory basil seasoning.
Ingredients
- 4 slices sourdough bread
- 2 tbsp butter, softened
- 1½ tsp Pesto and Pastabilities seasoning
- 4 slices provolone cheese
- ½ cup shredded low-moisture mozzarella cheese
- ¼ cup chopped oil-packed sun-dried tomatoes, drained
Directions
In a small bowl, mix the softened butter with the Pesto and Pastabilities seasoning until evenly combined.
Spread the seasoned butter on one side of each slice of sourdough bread.
Place two slices of bread on a cutting board, buttered side down.
Layer each slice with provolone, shredded mozzarella, and chopped sun-dried tomatoes.
Top with the remaining bread, buttered side facing outward.
Heat a nonstick skillet over medium-low heat.
Add the sandwiches and cook for 3–4 minutes on the first side, until golden brown.
Carefully flip and cook for another 3–4 minutes, until the bread is crispy and the cheese has melted. Cover the skillet briefly if needed to help the cheese melt.
Remove from the skillet, allow to rest for 1 minute, then slice and serve.