Pesto Grilled Cheese Sandwich Recipe With Tomato And Mozzarella Cheese

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 This elevated take on the classic grilled cheese recipe features a flavorful tomato pesto spread, gooey melted mozzarella cheese, and crispy bacon, all sandwiched between two slices of bread and grilled to perfection.

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. posted by Alex Aldeborgh, RD on May 12, 2023 0 comments » Jump To Recipe Elevate your grilled cheese experience by adding pesto and sliced tomato! These pesto tomato grilled cheese sandwiches are a delicious and satisfying weeknight meal which take just 15 minutes to prepare.

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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

Ingredients 8 slices walnut-raisin bread 3 to 4 tablespoons prepared pesto 8 slices provolone and mozzarella cheese blend 8 slices tomato 1/4 cup butter, softened Shop Recipe Powered by Chicory Directions Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.

What Kind of Bread Should I Use? You definitely want to get some sort of sturdy, crusty bread for this sandwich. Pesto is fairly oily in nature, so it will soak right through a delicate sandwich bread. Go for something thick, robust, and sturdy. If you want to make your own, try my No Knead Bread. Add-Ins for Your Pesto Grilled Cheese

Instructions. Add half teaspoon of butter and ¼ teaspoon of oil into a nonstick skillet. While that is warming up, assemble sandwich: take one slice of bread, sprinkle with cheese, top with fresh mozzarella, tomato sliced, spread pesto on the other slice of bread and close to form sandwich. Place into skillet and cook for ~3 minutes or until.

1. Make the compound butter by combining garlic, softened butter, parsley, salt and pepper. 2. Spread compound butter on the outsides of the bred. Spread basil pesto on insides. Place sliced tomatoes and mozzarella on the bread. Place in a pan on medium heat and cover. When mozzarella is almost melted press sides together and fry until both.

Top your bread with tomatoes, a sprinkling of salt, and then the mozzarella Grill on a panini press. I linked the one we own, I use it ALL the time! Meat sandwiches, grilled cheese, grilled tomato, mozzarella, and pesto sandwiches to name a few.

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 1 cup sliced cherry tomatoes 2 tablespoons olive oil salt and pepper 4 thick sliced seeded whole wheat bread about 4 tablespoons unsalted butter, at room temperature

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.

It's easy. With just five ingredients, this sandwich comes together for a quick and simple lunch, snack, or dinner. It's delicious. Layers of flavor practically explode in this grilled cheese made of rich pesto, creamy provolone, and tart sweet tomatoes. Pair it with Instant Pot Tomato Soup for a fantastic meal. It's affordable.

Instructions. Heat a small skillet over medium-low heat. Butter one piece of the bread and place it butter side down on the heated skillet. Assemble the grilled cheese by layering the pesto, cheeses, tomatoes, and basil on top of the bread.

Using a wide spatula, place the sandwich in the pan, cover, and cook until the bottom is nicely browned, about 6 to 8 minutes. Turn and cook until the second side is browned and the cheese is melted, about 4 to 6 minutes longer. Cut the grilled cheese with tomato and pesto in half, if desired, and serve immediately.

ingredients. 3 tablespoons sundried tomato pesto; 1 slice mozzarella cheese; 1 handful basil leaves; 2 slices bread; 1 tablespoon butter; directions. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

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.

In a large bowl, whisk together the olive oil, vinegar, thyme, garlic and a pinch each of crushed red pepper flakes, salt and pepper. Add the peppers and zucchini, tossing to combine. Allow the veggies to marinate for 15 minutes or up to overnight in the fridge. 2. Preheat the grill to high.

Ingredients Bread (I used white, but the original recipe uses sourdough which I bet is scrumptious) Mozzarella cheese (that you can slice to desired thickness) Ripe Tomatoes Pesto sauce (I used store bought for convenience, but this link has a recipe) Salt and pepper

Grilled cheese sandwiches with a rich tomato and basil pesto sauce taste like mini pizzas with their gooey and creamy cheese filling. Preparation: 10 minutes Cooking: 10 minutes Total: 20 minutes Serves: 4 People Ingredients For Sun Dried Tomato Pesto: 8½ oz sun dried tomatoes, packed in olive oil 2 cloves garlic ½ tsp 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.

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.

Roasted Tomato Soup: Preheat oven to 2000C. Place tomatoes, onion and head of garlic on a baking dish, drizzle generously with olive oil, season with salt and pepper. Bake for 30 minutes, Remove from the oven and transfer to a tall glass jar or container. Add vegetable broth, fresh basil and juices released during roasting.

1. Experiment With Flavor Combos. The flavor combo possibilities for griddled sandwiches are truly endless. There are classics like the Chicken Pesto Panini, made with Boar's Head FireSmith™ Flame Grilled Chicken Breast, herby pesto, fresh mozzarella, peppery arugula, and sun-dried tomatoes.And of course, other tried-and-true combos like the grilled turkey club and Cuban sandwich.

35 MIN 2 Servings From the Test Kitchen For tonight's dinner, we're calling on the timeless combination of grilled cheese and tomato soup. Our buttery Fontina sandwiches get a delicious addition from a layer of fresh pesto made with parsley, toasted walnuts and parmesan cheese.

Layer about ⅔ of the sliced mozzarella, then layer the tomatoes and sprinkle with some kosher salt and freshly ground pepper, drizzle 1 tsp of olive oil over the tomatoes. Add a few leaves of fresh oregano and then add the sundried tomatoes. Finish with 3 thin slices of mozzarella, and cover with the second slice of bread.

2 sandwiches. Spread 2 slices of ciabatta bread with 2 tablespoons of pesto sauce and top with 2 slices of mozzarella and one thin slice of tomato per sandwich. In a large skillet over medium-low heat, melt 2 tablespoons of unsalted butter. Add sandwich, cover and cook until golden brown, 2-3 minutes on one side.

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.

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