Pesto Grilled Cheese Recipe With Tomato

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. How To Make Tomato Pesto Grilled Cheese. Butter one side of all slices of bread with about ½ tablespoon each, and set the butter side down. Spread one tablespoon of pesto on the opposite side of each slice of bread. Top two of the slices of bread, on the pesto side, with one slice of cheese, sliced tomatoes, about ½ tablespoon parmesan.

Stack provolone cheese, tomato, and American cheese on top of pesto, in that order. Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread. Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side. 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.

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Spread the pesto onto the exposed side of the bread. Place in the oven and cook for 5 minutes, remove from the oven and add optional Bacon and/or Tomato at this point then top with 2 slices of Mozzarella Cheese. Put back in the oven and cook for 3 to 5 minutes until the cheese is melted and starting to brown.

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.

Instructions. Place two slices of bread in the frying pan (or 4 if your pan is large enough) with the heat OFF. Spread with butter, then flip so they are butter side down. Top with 3-4 thin slices mozzarella, followed by 1 heaped tbsp pesto, topped with sun dried tomatoes and bacon, followed by another layer of mozzarella then finish with.

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.

Instructions. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place the tomatoes on the pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Allow to roast for 20 minutes until bubbling and browned a bit.

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.

Directions. 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 until golden brown and cheese is melted, 2-3 minutes on each side.

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.

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 or homemade pesto. Use a butter knife or small spatula to spread the pesto butter on one side of two slices of bread. (Wilson uses pieces from a crusty loaf of white bread.)

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.

Place 4 buttered slices on a cutting board or baking sheet with the buttered side down. Spread pesto onto each of the 4 slices. Add tomatoes, Parmesan and Gouda cheeses. Place remaining bread on top with buttered side up. Preheat a griddle or a cast iron skillet on medium heat. Place 1-2 sandwiches on griddle.

Preheat the air fryer to 370 degrees. Butter one side of each slice of bread. Place a slice of bread, buttered side down in the basket. Layer on 2 slices of cheese and chopped tomatoes.

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.

Turkey (optional) Drizzle a frying pan or panini press with light olive oil or butter. While that is warming up, spread one side of each sandwich with pesto. Slice cheese and tomatoes to desired thickness, and add to the sandwich. Top with salt and pepper, and the second slice of bread, and you are ready to "grill.".

How To Make Pesto Butter Grilled Cheese. 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.

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.

Honestly, there's nothing to it! First, you'll just wash and chop all of your ingredients. Then add them all ingredients to a large bowl and toss together. I always recommend giving it a taste then then adding more dressing, salt and pepper if needed. This salad is best when served right away.

Instructions. Bring a pot of salted water to a boil and add in the pasta. Cook until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

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Make sure there is cheese on top and on the bottom of the sandwich. When the cheese melts it will hold together the bread and the tomatoes. Grill at moderate temperature. Do not turn up the heat too much as this will result in burnt bread and inside you will have unmelted cheese. Be patient.

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.

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