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
BAKED GRILLED CHEESE PESTO SANDWICHES
Steps:
- Preheat the oven to 425 F. Spread the butter on only one side of each slice of the bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.
- Place half of the bread slices, buttered side down, on the work surface. Top each piece of bread with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with the remaining bread slices, buttered side up.
- Place the sandwiches on heavy-duty jelly roll pan.
- Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 F. Carefully turn the sandwiches using a large spatula.
- Bake for another 3 to 4 minutes, watching the sandwiches carefully until the bread is toasted and crisp and the cheese is melted.
- The first time you flip these sandwiches, they won't look done at all - the bread will be only slightly brown. But when the sandwiches are done, they will be beautifully crisp and brown on both sides. Serve immediately.
Nutrition Facts : Calories 175 kcal, Carbohydrate 9 g, Cholesterol 37 mg, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, Sodium 188 mg, Fat 13 g, ServingSize Serves 4, UnsaturatedFat 4 g
GRILLED PESTO BREADSTICKS WITH GOAT CHEESE-PESTO SPREAD
Categories Herb Vegetarian Goat Cheese Summer Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 4
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.
GRILLED PESTO BREAD
Make and share this Grilled Pesto Bread recipe from Food.com.
Provided by katew
Categories Weeknight
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 125.2, Fat 13.1, SaturatedFat 1.9, Sodium 3.7, Carbohydrate 2.2, Fiber 1.7, Sugar 0.1, Protein 1
PLEASING GOURMET GRILLED PESTO CHEESE SANDWICHES
Pesto, basil, spinach, and 2 kinds of cheese are all gooey and melty on crusty sourdough.
Provided by lisamarie78
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 16m
Yield 1
Number Of Ingredients 7
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.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 30.3 g, Cholesterol 73.3 mg, Fat 32.2 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 17.6 g, Sodium 928.2 mg, Sugar 1.8 g
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.
GARLIC AND DILL PESTO GRILLED CHEESE RECIPE BY TASTY
Here's what you need: fresh dill fronds, fresh parsley leaves, garlic, walnuts, kosher salt, lemon, olive oil, cabot unsalted butter, sourdough bread, Cabot Garlic and Dill Cheddar Cheese, fresh dill
Provided by Cabot Creamery Co-operative
Categories Lunch
Yield 1 sandwich
Number Of Ingredients 11
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!
GRILLED PESTO FRENCH BREAD
A fantastic pairing with an Italian meal, this warm loaf is ready to enjoy in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Carbohydrate 15 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
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