Pesto And Tomato Grilled Cheese Recipe With Mozzarella Cheese And Basil

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. Place sliced tomatoes and mozzarella on the bread. Place in a pan on medium heat and cover. 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.

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. Directions Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat. Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order. Spread remaining pesto sauce on second slice of bread.

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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.

This Pesto & Tomato Grilled Cheese will completely transform your go-to grilled cheese recipe. Made with golden brown, locally-made sourdough bread, provolone cheese, and fresh garden tomatoes, you are going to fall in love, one bite at a time. Few things beat the classic flavors of a grilled cheese and tomato soup combo, but a… Continue reading Pesto & Tomato 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

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.

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.

Ingredient notes Bread: Do not use standard sandwich bread (you know, the soft squishy stuff) for this grilled cheese with tomato and pesto. You need a heartier rustic artisan style loaf with a firm crumb, such as Levain or sourdough. Tomato: I use plum (or Roma) tomatoes for this recipe because they aren't too juicy and hold their shape well.

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

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.

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. But that added twist — the pesto — is a breath of fresh.

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 Directions Spread four slices of bread with pesto. Layer with cheese and tomato; top with remaining bread. Butter outsides of sandwiches.

Recipes Pesto Grilled Cheese Sandwich Recipe with Mozzarella Cheese, Tomato & Bacon By Lauren on May 17, 2023 | Updated April 14, 2023 | Rate Recipe Pin Jump to Recipe As an Amazon Associate and affiliate with other networks, I may earn a commission from purchases made through links within this post.

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.

Preparation Plug in/turn on your indoor grill or panini press. Slice the ciabatta (or your favorite bread) into approximately 1/2-inch slices. Spread the pesto (make your own or use your favorite prepared pesto) all over one slice of the bread. Chop up the olives (or buy them already chopped) and scatter them over the pesto.

This Pesto Grilled Cheese Sandwich made on sourdough bread, with fresh chopped tomato takes your standard grilled cheese to a whole new level! Whether you cook it in a skillet or in the air fryer, you're sure to enjoy a fantastic snack, lunch, or dinner.

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.

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.

Close the sandwich together and spread the bread with the pesto butter. Heat a skillet to medium heat and DO NOT add the bread until it is hot. Add the sandwich and cook until golden, meanwhile pesto-buttering the other side of the sandwich. Place a lid over the pan. Flip the sandwich and cook again until golden.

Instructions. Cook pasta according to package instructions. In a large mixing bowl, combine cooked pasta, pesto sauce, sun-dried tomatoes, and grated Parmesan cheese. Toss to combine. Season with salt and pepper to taste. Serve warm.

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Reserve 1 cup pasta water, drain and return the pasta to the pot, covered. Place marinara sauce, cottage cheese, parmesan cheese, melted butter, crushed red pepper and pasta water in a high speed blender and blend until smooth and creamy, 1-2 minutes. Transfer the sauce on top of the cooked pasta and toss until combined and heated through.

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.

Be sure to preheat your grill for two zones: medium and medium-high. The wings will start in the medium area for about 12 minutes, until they start to brown, then move to medium-high until cooked.

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