Grilled Pesto Cheese Bread Recipes

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.

Steps:

• Spread pesto evenly on each slice of bread. Layer 4 slices of bread with 1 slice fontina cheese, cheddar cheese, and peppers. Top with remaining bread, pesto side down. Cook sandwiches in batches on hot griddle or non-stick skillet until golden brown on each side.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Spread butter over one side of the bread slices and pesto sauce over the other side.
• Place bread, butter side-down on the preheated grill. Place Muenster cheese on 1 slice. Top with spinach and basil. Add provolone cheese. Cover with the other slice of bread, pesto side-down.
• Grill until golden brown, 3 to 4 minutes per side. Slice on the diagonal and serve warm.

Steps:

• Purée goat cheese in processor.Mix in 7 ounces pesto. Transfer to medium bowl.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving)
• Prepare barbeque (medium-high heat). Halve each bread piece lengthwise, then cut each half lengthwise into 1 1/4-inch-wide strips. Combine 7 ounces pesto and oil in small bowl. Brush bread with pesto mixture. Grill until brown, about 45 seconds per side. Serve with cheese spread.

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.
• When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.
• Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

Steps:

• Make the pesto: Add the dill, parsley, garlic, walnuts, salt, and lemon juice to a high-powered blender or food processor and pulse, scraping down the sides as needed, until roughly chopped.
• Turn the blender or food processor on medium speed and slowly pour in the olive oil, stopping to scrape down the sides if needed. Blend for 1-2 minutes, until the pesto is smooth. The pesto will keep in an airtight container in the refrigerator for up to 3 days.
• Make the grilled cheese: Spread one side of each slice of bread with ½ tablespoon butter, then spread ½ teaspoon pesto on top of the butter on each slice.
• Heat a large nonstick skillet over medium heat. Place one slice of bread, buttered side down, in the pan, then spread with ¼ cup (10 g) pesto and top with the Cabot Garlic and Dill Cheddar Cheese. Cover with the other slice of bread, buttered side up.
• Cook for 2-3 minutes, until the bottom slice of bread is golden brown, then use a spatula to flip the sandwich and and cook for 3-5 minutes on the other side, until the bread is golden brown and the cheese is completely melted. Remove from the pan and let rest for 1 minute before slicing.
• Sprinkle with the dill and serve.
• Enjoy!

Steps:

• Cut bread diagonally into 12 slices.
• Brush slices with oil.
• Add bread to griddle pan and lightly toast on both sides.
• Top half the slices with basil pesto and half with tomato pesto and serve.