PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
SUN-DRIED TOMATO GRILLED CHEESE SANDWICH
Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. -jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.
Nutrition Facts : Calories 491 calories, Fat 31g fat (14g saturated fat), Cholesterol 67mg cholesterol, Sodium 942mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
BEST EVER GRILLED CHEESE SANDWICHES
You can also use your imagination to come up with other fillings, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine mayonnaise and mustard; spread over 2 bread slices. Layer with cheeses, onion, tomato and bacon; top with remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 714 calories, Fat 48g fat (23g saturated fat), Cholesterol 111mg cholesterol, Sodium 1291mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
PESTO GRILLED CHEESE SANDWICHES
Why settle for ordinary grilled cheese when this is so easy to fix? Pair the sandwiches with your favorite soup for a fast, satisfying meal. -Arlene Reagan, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- 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 for 2-3 minutes on each side or until golden brown and cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 29g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 739mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.
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GRILLED CHEESE SANDWICHES WITH SUN-DRIED TOMATO PESTO
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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. 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, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.
- Note: You'll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta; just keep in mind that the pesto is thick so you'll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.
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