Pesto And Tomato Grilled Cheese Recipe With Mozzarella Cheese And Basil

1 clove garlic 2-4 tbsp. softened butter handful of parsley salt pepper your choice of bread tbsp. basil pesto 4 slices of tomatoes sliced mozzarella Instructions Make the compound butter by combining garlic, softened butter, parsley, salt and pepper. Spread compound butter on the outsides of the bred. Spread basil pesto on insides. Mix the butter with grated parmesan and fresh sage, then slather it over the bread. Trust me, you can't skip this. It makes each grilled cheese feel extra special. Now layer up the sandwiches with fontina cheese, tomatoes, pesto, arugula, and prosciutto, then add a handful of melty mozzarella.

PUBLISHED: Apr 19, 2023 UPDATED: Apr 30, 2023 No Reviews Add Comment Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. You will love this new Tomato Pesto Grilled Cheese Sandwich, especially if you love the ones at Dunkin Donuts, with oven-roasted tomatoes. 15 mins Servings: 1 Jump to Nutrition Facts Ingredients 1 tablespoon softened butter, divided 2 slices Italian bread 1 tablespoon prepared pesto sauce, divided 1 slice provolone cheese 2 slices tomato 1 slice American cheese Directions

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How to Make Pesto Grilled Cheese - Step by Step Photos. Smear 1/2 Tbsp of butter over one side of two pieces of bread. Flip the bread over and spread 1 Tbsp pesto on the opposite sides. The butter sides will be facing out on the sandwich, and the pesto sides facing in. Cut two pieces of sun dried tomato into small pieces, then sprinkle them.

Process shots: butter bread and flip (photo 1), add mozzarella (photo 2), add pesto (photo 3), top with bacon and sun dried tomato (photo 4), followed by mozzarella (photo 5), finish with buttered bread and fry both sides (photo 6). Serving a Pesto Grilled Cheese

Roasted Tomato and Pesto Grilled Cheese Prep Time: 0 hours Cook Time: 0 hours Total Time: 0 hours Yield: makes 2 sandwiches 1 x Ingredients Scale 1 cup sliced cherry tomatoes 2 tablespoons olive oil salt and pepper 4 thick sliced seeded whole wheat bread

23 Jump to Recipe If you love Grilled Cheese with Tomato, you've got to try this elevated version with pesto and olive tapenade. Swap out your standard sandwich bread for a hearty sourdough, trade the American cheese for Italian fontina and fresh mozzarella, and you've got yourself an exceptional sandwich!

Place 2 tablespoons (for 4 tomatoes) to 4 tablespoons (for 6 tomatoes) pine nuts in a dry medium cast iron or other grill-safe skillet. Place the pan on the grill grates, cover, and cook, stirring every minute or so, until light golden brown, 3 to 4 minutes total. Transfer the nuts to a plate.

To make the pesto, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmesan and 2 tablespoons of water in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.

It has a slight nutty flavor with a kick of garlic. Pesto is traditionally used as a pasta sauce but can also be used to add flavor to other dishes, such as sandwiches and salads. What is the Best Bread for Grilled Cheese?

Key ingredients Good sourdough bread - it adds great flavor and the bread grills up perfectly Basil Pesto - make your own or buy at store Homegrown or local grown, vine ripened tomatoes Sliced Gouda cheese and shredded Parmesan cheese - the combination is perfect Garden fresh tomatoes Every year Rod waits and waits and waits for tomatoes to ripen.

Turkey (optional) Drizzle a frying pan or panini press with light olive oil or butter. While that is warming up, spread one side of each sandwich with pesto. Slice cheese and tomatoes to desired thickness, and add to the sandwich. Top with salt and pepper, and the second slice of bread, and you are ready to "grill.".

Slather that tomato butter on one slice, layer in your pesto and cheese, and griddle. While the first side cooks, butter the other side and flip. Slice, admire your cheese pull, then dig in. I love how this cheese combines two classic flavor combos: Grilled cheese and tomato soup.

Directions. Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches. In a large skillet over medium heat, toast sandwiches until golden brown and cheese is melted, 2-3 minutes on each side. Pesto Grilled Cheese Tips.

Step-by-Step Instructions FAQs & Recipe Costs To Use Leftover Pesto Tell us what you think! Pesto Grilled Cheese Sandwiches Need to liven up your sandwich game? Look no further. Grilled cheese just grew up. This Pesto Grilled Cheese Sandwich is fantastic! Sourdough bread, fresh chopped tomatoes, provolone cheese, and a slathering of pesto.

Preparation. 1. Arrange a rack in the top third of the oven and preheat the oven to 350 F. 2. Crack 8 large eggs into a large bowl and whisk until blended and smooth. Add 1/4 cup pesto, milk, salt.

The idea for this herby upgrade came from a half-empty sauce jar that was taunting her in the fridge. "Turns out store-bought pesto is a very fine way to elevate a grilled cheese situation," Wilson says. To follow in her sandwich-savvy footsteps, in a small bowl, mix together 1 tablespoons of butter with 2 tablespoons or so of store-bought.

Evenly spread the pesto, roasted red pepper strips, pine nuts and cheese on the inside, non-buttered sides of the bread. Top with a buttered slice of bread, butter side out. Heat a skillet over medium heat. Butter had a smoke point (burn point) of 350°F so you don't want it to go too far over.

Pasta With 15-Minute Burst Cherry Tomato Sauce. Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes. Whatever kind of pasta.

Add the remaining olive oil and butter to the skillet to melt. Add the chicken cutlets and cook undisturbed for 4-5 minutes or until golden brown on the bottom side. Flip and cook for another 2-3 minutes. Dollop and spread a few tablespoons of the pesto onto the chicken breasts.

Place the bread slices on the grill and cook, covered, until grill marks form and the bread slices are lightly toasted, 2 to 3 minutes. Remove the bread from the grill, top with one cheese slice, then pesto, then another cheese slice. Return to the grill and cook until the cheese is melted, about 1 minute. Serve immediately.

Instructions. 1. To make the dressing, combine all ingredients in a large salad bowl. 2. Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop. 3.

Warm Pasta: Cook a box of pasta (12-16 ounces) to al dente, reserving a cup of the cooking liquid right before draining. In the same pot, add ½ cup pesto and ½ cup heavy cream. Swirl to form a.

Transfer the pesto to a large bowl. Season with salt and pepper and add the cheese, chives and lemon juice; mix well. Step 3. Add warm potato mixture to the pesto and season with salt and pepper. Mix well. The salad can be made 3 hours ahead and kept refrigerated. Bring to room temperature and toss well before serving.

1/2 & 1/2 Melamine Dinnerware $70-$215. 1. Grilled Shrimp With Herby Garlic Bread. Herby, garlicky olive oil pulls double duty in this summer-friendly recipe from Resident Melina Hammer. It's first used as a marinade for the soon-to-be charred shrimp, then repurposed to make an easy (and flavorful) garlic bread.

Place the bread slices on a clean, dry work surface. Divide the pesto between 2 of the slices. Top with the Fontina cheese; season with salt and pepper. Complete the sandwiches with the remaining slices. 4 Start the soup: In a medium pot, heat a drizzle of olive oil on medium until hot. Add the garlic and onion; season with salt and pepper.

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